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.