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Orecchiette with Rocket & Gorgonzola

Orecchiette con Rucola e Gorgonzola

This is one of the easiest and quickest pasta dishes you can make.

The word “orecchiette” means “little ears”, a reference to the pasta shape. Lucio thinks they look more like tiny bowls, each one ready to hold a few drops of sauce. They originated in Puglia, where they were usually handmade, however a good quality commercial variety is excellent in this dish.

Download pdf of recipe here

400g orecchiette
50 g butter
4 tablespoons milk
50 g Gorgonzola dolcelatte, cut into pieces and any crust removed
about 30 leaves of baby rocket, long stems removed, washed, dried & roughly chopped
sea salt
freshly ground black pepper
2 tablespoons grated parmesan

Cook the orecchiette in plenty of boiling salted water until just al dente.

While the pasta is cooking, place the butter and milk in a heavy based frying pan over a low heat.
Slowly add the gorgonzola, so that it gently melts into the butter and milk, mixing with a wooden spoon. Stir in the rocket cook for 5 minutes. Season with a salt and pepper to taste, remembering that the gorgonzola can be salty.

Drain the orecchiette and add to the sauce. Adding a little of the cooking water will give you a nice creamy consistency.

Sprinkle with fresh grated parmesan and serve immediately.

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