Cauliflower, Gorgonzola and Walnuts in Lumaconi
1 small cauliflower cut into small florets
2 Tbsp (EVO)
125ml of marsala
500mls , hot
Sea salt and freshly ground black pepper
or to finish
Preheat oven to 180˚C.
Cook pasta in plenty of salted water for 15-17mins. Drain and lay out on an oiled baking dish to cool. Meanwhile, steam the cauliflower for 7 minutes until al dente. Drain and reserve liquid to add to sauce.
To make the sauce heat the EVO in a saucepan, add the flour and stir until bubbling and slightly brown. Stir in marsala then slowly add the hot stock, stirring until thick. If desired, loosen the sauce with a little of the cauliflower cooking water or a splash of milk. Melt in 2/3 of the gorgonzola.
Fill each Lumaconi with one cauliflower floret and pour the sauce over. Top with a walnut half and the remaining gorgonzola, then finely grate over the Parmigiano Reggiano.
Bake for 15-20 minutes until lightly browned on top. Drizzle with white truffle olive oil to finish.
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