CMYK

Earlier last week I made Tajarin con Gorgonzola e Noci, another Italian pasta dish from Fred Plotkin’s book. I had heard of Gorgonzola cheese before, but never eaten any. It is, put simply, Italian blue cheese. The kind that I got was a softer consistency closer to Brie, but it is possible to get it in a firmer, crumbly form like the blue cheese that is common in the US. The Gorgonzola was quite flavorful, so much so that I was actually worried it would be overpowering in the pasta. However, once melted with cream and butter and mixed into the pasta with the walnuts, it is perfect — enough to taste, but not so much that it is overwhelming. This is definitely a recipe I will be taking home with me!