Be sure to get one that is young and firm as opposed to one more aged, soft, and pungent

This is what reppic chef, Cristy Raad, advises for this dish: ‘get a gorgonzola that is young and firm as opposed to one more aged, soft, and pungent’.

It’s an Italian dish, so it’s ALL about the ingredients. She explains: ‘heating accentuates flavours and aromas, so an older gorgonzola will be too pungent and will overwhelm all the other flavours’. Ah, right, now I get it.

This rich, light dish, perfect for lunch is easy peasy to make in 8 quick steps, as laid out in the epic recipe in pictures showing how to make Gorgonzola (sweet and young), walnuts and spinach penne.

It’s impossible not to love this.

0.2 ITALY REPPIC_WORLD_CUP_GORGONZOLA WALNUTS PASTA-2