Rigatoni with pistachio cream and Gorgonzola with pears and raspberries

Ingredients for 10 people

  • 850 gr rigatoni
  • 1 lt milk
  • 250 gr cream fresh
  • 250 gr gorgonzola sweet cheese
  • 150 ml parmesan
  • 70 gr flour 00
  • 150 gr butter
  • 300 gr pears
  • Q.B salt
  • Q.B pepper
  • Q.B nutmeg
  • 125 gr raspberries or blackberries
  • 150 gr pistachios

Gorgonzola, or you love it or hate it. I? Do not hate him, tha's for sure. I like to eat but in small quantities, as sufficient to flavor and character to a dish. In the case of rigatoni with gorgonzola instead, i could not restrain myself from making even an encore. It will be because of the fact that the type of blue cheese in this recipe is provided for the sweet, will be the presence of parmesan, or for that of the white sauce, but this first course in no way a strong flavor, it is delicate on the palate. The rigatoni with gorgonzola cheese are a tasty and satisfying main course. And even many calories, because who is here on a diet or who have problems with cholesterol should consume in small quantities. As i said, gorgonzola is a type of cheese that does not put alla agree that there are those who love them, and who, because of the molds that characterize it, i can not feel even the smell.

A little curiosity: do you know that the blue cheese, although it might seem otherwise, does not contain such a high percentage of fat? Especially when we compare with other types of cheese we realize that it is not so fat! In a saucepan melt the butter. Mix the flour with a wooden spoon and cook for a minute. Combine the milk, stirring continuously to prevent lumps from forming. Bring to boil and simmer for five minutes. Stri in the parmesan, gorgonzola and let melt rather samll pieces, season with salt, pepper and nutmeg. Apart from brown the cubes of pear with a knob of butter. Cook rigatoni al dente and drain well and mix the sauce, be sure to sprinkle the chopped pistachios and arrange some raspberries to add to the scene, then serve them hot.

Second option: put the dough in a buttered pan, cover with sauce, parmesan and bake for fifteen minutes at 300° C, to give him a baked surface. This psata is also excellent baked...