Ingredients
• 10½ oz (300 g) Delverde tortiglioni
• 7½ oz (200 g) cured sliced bacon
• 1/2 cup (2½ oz or 70 g) gorgonzola (italian blue-veined cheese)
• 1¼ cup (300 mil) skimmed milk
• 1 oz (30 g) pine nuts
• 1 tbsp plain flour
• 1/2 onion
• 1 oz (30 g) parmesan cheese
• 2/5 cup (100 ml) balsamic vinegar
• 2 oz (50 g) sugar
• 2/5 cup (100 ml) white wine
• 2/5 cup (100 ml) vegetable oil for frying
• 2 cloves
• 1 bay leaf
• nutmeg
• salt and pepper
Preparation
• Heat the milk with a pinch of nutmeg, the bay leaf, onion, cloves and salt; add the flour mixed with 2 spoonfuls of oil and bring to the boil, mixing well. add the gorgonzola and melt it, then filter and keep warm.
• Melt the sugar in 2 spoonfuls of water, remove from the heat, add the balsamic vinegar and then return to the heat until it forms a fairly thick syrup. cool this down quickly in iced water. toast the pine nuts in a non-stick pan.
• Fry the bacon in boiling oil over a low heat until crispy and golden; drain off the oil, pour in the wine, let evaporate and drain again to remove any excess cooking fat.
• Cook the pasta in plenty of boiling salted water then pour it into the pan with the gorgonzola sauce and blend with the grated parmesan. add the toasted pine nuts and serve with 2 slices of crispy bacon and a little pepper, and a few drops of balsamic vinegar glaze.
Preparation time 30 minutes – cooking time 20 minutes – Level of difficulty
