Some recipes are classic for a reason. This is a classic Italian dish, it’s delicious. That’s the reason it’s a classic.
I have tried this using other blue cheeses but it is at its absolute best when Gorgonzola is used.
RECIPE – feeds 4
200g cauliflower florets
20g unsalted butter
150g Gorgonzola cheese, diced
3 tbsp whole milk
3 tbsp olive oil
1 garlic clove, peeled
1 tbsp chopped fresh thyme leaves
25-50g freshly grated Parmesan cheese
Parboil the cauliflower for 5 minutes in a large pan of salted, boiling water. Remove using a slotted spoon and retain the cooking water.
Melt the butter with the Gorgonzola and milk in a small pan over a low heat, stirring continuously until melted and smooth. Do not let it boil. When creamy, remove from the heat and set aside for now.
Cook the pappardelle in the reserved cooking water (add a little if you need to), per the pack instructions, until just al dente.
Meanwhile, heat the oil in a large frying pan, add the whole garlic clove and cook over a low heat, stirring frequently, for a few minutes until lightly browned. Remove and discard the garlic clove, add the cauliflower to the pan and cook, stirring occasionally, for 5 minutes until lightly browned. sprinkle with the thyme and season.
Drain the pappardelle, reserving a little of the water for use in loosening the sauce if necessary, and add it to the pan with the cauliflower. Stir in the Gorgonzola mixture, toss well, remove from the heat and serve sprinkled with the Parmesan alongside a simple bowl of rocket and a crisp glass of white white.