Conchiglie with Speck and Gorgonzola

stampa
Speck and Gorgonzola cheese: the union of two strong tasting gastronomic products creates a dish with distinctive flavours, perfectly suited to the welcoming shape of the Conchiglie.
Recipes by Meat, Cheese
Number of people:
4
Level of difficulty:
Low
Required time:
20'
Nutritional values
per serving prepared according to this recipe.

Energy value
602 Kcal
- Protein
23 g
- Carbohydrates
75 g
- Fat
23 g

 
350 g
Creamy gorgonzola cheese
 
150 g
Butter
 
30 g
Brandy
 
1 small glass
Chives
 
1 tablespoon
Nutmeg
 
1 pinch
Heavy cream
 
4 tablespoons
Speck (cured meat)
 
3 slices
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Julienne the speck, brown it in butter, and splash with brandy. Add the chopped pieces of Gorgonzola and the cream. Add salt, pepper, and nutmeg, then remove from heat.
1
Cook the Barilla Conchiglie in plenty of salted water, then drain when al dente. Toss with the sauce and, if necessary, add a little cooking water. Sprinkle with chives and serve very hot.

Chef's tips


If you prefer a more delicate flavour and a lighter recipe, cow's milk ricotta can be used instead of Gorgonzola.

Suggested wine


This dish, with its distinctive flavours, goes well paired with a red wine that is not too young and has an intense maraschino cherry and red flower bouquet, with good alcohol content and the proper tannins, such as a Valpolicella Veneta or a Chianti Riserva Toscano.

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