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 plate of passatelli that’s different from the usual!
I am so happy to present this recipe to you that I tried it three times before publishing it. One has to be sure before sharing a recipe, right? This was also the perfect excuse to enjoy them again and again, because the dry passatelli with Gorgonzola, Speck, and Walnuts are just too good!
I often tell my friends or colleagues that once I publish recipes, I don’t make them again. 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 of the recipes appreciated by the family are no longer prepared in my kitchen.
So, in the past few weeks, I’ve made 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, 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 Pears, Gorgonzola, and Walnuts, a tasty and delicious appetizer, and when it’s the season, try Apricots, Gorgonzola, Walnuts, and Speck baked! On the blog, you’ll also find Radicchio Lasagna and the irresistible Tomino, Speck, and Eggs, which last year literally drove you crazy (given the views).
Before moving on to today’s recipe, I remind you that I’m waiting for you 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
- 1.4 lbs dry egg pasta (passatelli)
- to taste vegetable broth (or meat broth)
- 3.5 oz Gorgonzola (mild in my case)
- 3.5 tbsp milk
- to taste walnuts
- 2.5 oz speck
Tips: do not use Gorgonzola that’s too salty, otherwise, the dish may be too salty and the other flavors might be lost. If you think about it, even speck sautéed in a pan becomes quite salty, and it can overshadow the delicateness of the walnuts.
Tools to Prepare Passatelli with Gorgonzola, Speck, and Walnuts
- 1 Skillet
- 1 Pot
- 1 Colander
- 1 Bowl
- 2 Spoons
- 1 Hand Blender
- 1 Knife
- 1 Cutting Board
- 1 Food Scale
Steps for the Recipe Passatelli with Gorgonzola, Speck, and Walnuts
My recipe is very simple and quick: in just a few minutes, we’ll prepare a delicious and fragrant first course, perfect for scooping up every last bit! Let’s get started!
I start the preparation by placing the thick slice of speck on the cutting board and, with a knife, well sharpened, 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.
I then place a skillet with a non-stick bottom on the stovetop and let it heat up for just a few moments before pouring the speck strips into it to brown and toast them.
Meanwhile, I pour the amount of milk into the hand blender cup and add the chunks of Gorgonzola and a few walnut halves. I blend everything until I create a dense and 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 use two spoons to mix. I boil the passatelli for 3 minutes in the broth and then drain them using a colander. I then place the passatelli in the bowl with the Gorgonzola. I add more walnuts, breaking them roughly with my hands, and finally the roasted speck strips, keeping a little aside for the final decoration.
I mix the ingredients gently and then plate them. If you like, you can add a generous dose of grated cheese, or else do without, as I did. I sprinkle with the speck kept aside and with more walnuts broken into even smaller pieces.
I am ready to serve this dish of Passatelli with Gorgonzola, Speck, and Walnuts , super delicious and flavorful! I just need to wish you a good appetite and remind you that every day, I’m here 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 the Gorgonzola, milk, and walnut cream well, because it should have a nice consistency that allows you to blend it well with the pasta. In fact, this recipe was created to dress pasta dishes easily and quickly, and I simply adapted it to passatelli. The creamier the cream (excuse the pun), the more the pasta will blend with the sauce. Please, do not place it on the stovetop, but mix it at room temperature in the bowl. Toast the speck well for a crunchy effect bite after bite.
Variations: if you have regular Gorgonzola, you can use it, but try to balance it with a speck that is not too aged and maybe vary the amount for the cream. I would suggest using 70 grams of Gorgonzola and 30 grams of a spreadable cheese, more delicate and not salty. You can add the grated cheese either at the end of the preparation, before serving the passatelli, or by adding a little to the cream.
You can use, instead of walnuts, cashews (we’ve tried this version too) or almonds. But I much prefer walnuts for this recipe. A final and not less important variation is to replace passatelli with pasta, either long or short and of the shape you prefer: this sauce will be perfect every time.
