Have you ever tried dry passatelli? Today I present to you the recipe for passatelli with gorgonzola, speck, and walnuts, a delicious, fragrant, and quick-to-prepare first course! About 10 minutes to serve a passatelli dish different from the usual!
I’m so happy to present this recipe that I tried it three times before publishing it. You must be sure before sharing a recipe, right? This was also the perfect excuse to enjoy them over and over again because the dry passatelli with gorgonzola cream, speck, and walnuts are just too good!
I often tell friends or colleagues that once recipes are published, I don’t make them anymore. This is because, once the photos are taken and the video recipe is shot, I move on to other dishes to present to you, but in doing so, many family-favorite recipes are no longer prepared in my kitchen.
So, in recent weeks, I have prepared this first course with passatelli several times precisely because their taste and aroma are irresistible. However, I decided it was time to share it with you, and so here I am today with this new recipe!
If you love gorgonzola, don’t miss: the mushroom and gorgonzola pockets, which are liked by both adults and children. Or the pear, gorgonzola, and walnut appetizer, a tasty and delicious appetizer, and when the time comes, try the baked apricots with gorgonzola, walnuts, and speck! On the blog, you will also find the radicchio lasagna and the irresistible tomino with speck and eggs, which drove you crazy last year (judging by the views).
Before moving on to today’s recipe, I remind you that you can join me every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day together with a sweet or savory treat!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
- Energy 1,011.35 (Kcal)
- Carbohydrates 145.77 (g) of which sugars 6.67 (g)
- Proteins 48.01 (g)
- Fat 28.93 (g) of which saturated 11.52 (g)of which unsaturated 9.04 (g)
- Fibers 6.58 (g)
- Sodium 1,352.15 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of dry passatelli
- 14.1 oz egg pasta, dry (passatelli)
- as needed vegetable broth (or meat broth)
- 3.5 oz gorgonzola (dolce in my case)
- 3.5 tbsp milk
- as needed walnuts
- 2.5 oz speck
Tips: do not use a gorgonzola that’s too salty, otherwise the dish might be too salty and the other flavors will be lost. If you think about it, even the speck sautéed in the pan becomes quite salty, and it will also lose the delicacy of the walnuts.
Tools to prepare passatelli with gorgonzola, speck, and walnuts
- 1 Pan
- 1 Pot
- 1 Colander
- 1 Bowl
- 2 Spoons
- 1 Hand Blender
- 1 Knife
- 1 Cutting Board
- 1 Kitchen Scale
Recipe Steps for Passatelli with Gorgonzola, Speck, and Walnuts
My recipe is very simple and quick: we will prepare in a few minutes a delicious and fragrant first course, perfect for scooping up with bread! Let’s start!
I start the preparation by placing the thick slice of speck on the cutting board and, with a sharp knife, I cut it into small strips. I pour the broth, in my case, vegetable broth, into a pot to cook the passatelli and let it come almost to a boil.
Then I place a pan with a non-stick bottom on the stovetop and let it heat just a few moments before adding the speck strips to roast and toast.
Meanwhile, I pour the measured amount of milk into the hand blender cup and add the chunks of gorgonzola and some walnut kernels. I blend everything until creating a dense, whitish cream.
Now I have all the ingredients ready to proceed with the recipe!
I pour the gorgonzola and walnut cream into a large bowl and take two spoons to mix. I boil the passatelli in the broth for 3 minutes and then drain them using a colander. I then add the passatelli to the bowl with the gorgonzola. I add more walnuts, breaking them coarsely with my hands, and finally, the sautéed speck strips, reserving some for the final garnish.
I gently mix the ingredients and then plate. If you like, you can add a generous amount of grated cheese, otherwise do without, as I did. I sprinkle with the reserved speck and more walnuts broken into even smaller pieces.
I am ready to serve at the table this plate of passatelli with gorgonzola, speck, and walnuts super delicious and tasty! All that’s left is to wish you bon appétit and remind you that you can find me here every day on my blog with many easy, quick, and delicious recipes like this one!
Tips and Variations for the Recipe Passatelli with Gorgonzola, Speck, and Walnuts:
Tips: work well on the gorgonzola, milk, and walnut cream, because it needs to be of a consistency that allows you to mix the pasta well. In fact, this recipe is designed to dress pasta dishes easily and quickly and I simply adapted it to passatelli. The creamier the cream (sorry for the wordplay), the more the pasta will become one with the condiment. Be sure not to put it on the stovetop, but mix at room temperature in the bowl. Toast the speck well to have a crunch effect with every bite.
Variations: if you have classic gorgonzola, you can use it but try to balance it with speck that is not too aged, and maybe vary the dose for the cream. I would advise using 70 grams of gorgonzola and 30 grams of spreadable cheese, milder and unsalted. You can add grated cheese either at the end of the preparation, before serving the passatelli at the table, or add a little to the cream.
You can substitute walnuts with cashew nuts (we also tried this version) or almonds. But I much prefer walnuts for this recipe. Last but not least, you can replace the passatelli with pasta, whether long or short, and of the format you prefer: this condiment will always be perfect.
