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Cauliflower, Gorgonzola and Walnuts in Lumaconi

Serves 4

300g Rustichella lumaconi
1 small cauliflower cut into small florets
2 Tbsp extra virgin olive oil (EVO)
2 Tbsp Girolomoni organic flour
125ml of marsala
500mls Sabato vegetable stock , hot
200g mountain gorgonzola or gorgonzola prelibato
200g Kernelz walnut halves
50g Parmigiano Reggiano grated
Sea salt and freshly ground black pepper
Mas Portell white truffle infused EVO  or Giuliano Tartufi white truffle infused EVO 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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