- 20 min
- very easy
- Burner advised:
320 g giant fusilli
200 g Belgian endive and prickly lettuce
100 g hot gorgonzola
60 g cream
50g minced walnut
60 g leek
20 g grated parmesan
extra virgin olive oil
Wither in oil the leek and the cipolotto minced. When they are transparent, remove from the burner and whisk. Add salt and pepper.
Add the cream, half gorgonzola diced, and make dissolve over low heat.
Mince the vegetables previously washed and dried. Sauté briefly in few oil and keep them aside.
Boil the pasted in lot of salted water, drain and put into the pan with the endive and the prickly lettuce, the leek, the gorgonzola and the grated parmesan.
Garnish with the remaining gorgonzola diced and the walnuts.