Organic Pappardelle with Four Cheese
Woody notes of porcini mushroom, savory gorgonzola and creamy ricotta slink around our Organic Pappardelle in this on-pan favorite. Sprinkle with grated Parmesan and cracked black pepper for even more punch.
The best kind of luxury is the easiest. A table for two, maybe a few. A favorite record spinning in the background. An evening with nowhere to rush off to and no reason to watch the clock. The hours stretch comfortably – inviting second helpings, another glass and one more story.
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Serves
4
Difficulty
Intermediate
Ingredients
Scale
- 400 grams Pappardelle
- 2 tablespoons extra virgin olive oil
- 150 grams porcini mushrooms (diced)
- 1 cups fresh parsley (chopped)
- 100 grams ricotta cheese
- 100 grams gorgonzola cheese (diced)
- 100 grams provolone cheese (diced)
- 0.5 cups Parmigiano Reggiano (grated)
- Salt and pepper (to taste)
Pappardelle
Directions
- 1
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions.
- 2
Meanwhile, clean the Porcini mushrooms and remove the stems, then cut them in dices. In a large skillet, heat the extra virgin olive oil over a medium heat, add the mushrooms and cook for about 10/12 minutes, stirring occasionally, until they become tender. Add the chopped parsley and seasoning with salt and pepper to taste.
- 3
Add the ricotta and the Gorgonzola cheeses along with a ladle of cooking water (it helps to get a thick texture!), stirring gently until the they become creamy.
- 4
Drain Pappardelle "al dente" and transfer immediately to the skillet, stirring gently until the pasta blends fully with the cheesy sauce.
- 5
Sprinkle with the grated Parmigiano Reggiano cheese and garnish with the diced provolone cheese, for an extra layer of goodness.
- 6
Bake at 356°F for about 15 minutes. Serve immediately with a pinch of black pepper on top to spice up the dish.
