Watch our Trattoria chef show you how to make this simple and tasty dish using Gorgonzola cheese — one of the world's oldest blue veined cheeses!
For 4 people
380g Casaeccie De Cecco
200g Gorgonzola cheese
1 Cup of cream
1/2 Cup of vegetable stock
30 Saffron threads ( about 1/3 of a small 0.5g box of saffron threads)
1/2 Cup of roughly chopped rocket
Prepare the saffron: place the threads of saffron in a small pan and start to heat it very slowly. The saffron will start to dry and that will allow the flavour to become stronger and the colour will become more intense.
When the saffron starts to darken up and become more of a crispy consistency take it off the heat. Place it on a small piece of baking paper.
Fold the paper like an envelop with the saffron inside and with the back of a spoon press it to become a fine powder
In a large pan add the cream and the Gorgonzola cheese together then start to simmer until the gorgonzola is nicely melted.
Add the saffron into the 1/2 cup of hot vegetable stock — let it infuse for a couple of minutes and then add the liquid into the sauce.
Simmer for a couple of minutes then season with salt and a pinch of white pepper powder.
In a large pot of salted water cook your casareccie pasta to al dente. Drain and toss the pasta into the sauce. Add a little cooking water if it looks too dry.
Toss the rocket through and serve with a generous sprinkle of Parmigiano grated on top