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tortiglioni alla cenere

tortiglioni in a dolcelatte and olive sauce

This one’s closely related to some of our simplest recipes including sage and cream, but with enough of a taste difference to warrant its own page. The predominent flavours are olives and blue cheese, rather than sage and cream!

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • chop the olives

  • grate pecorino

  • chop blue cheese

  • warm the cream

  • make the sauce

  • boil the pasta

  • add pasta to sauce, combine

tortiglioni in a dolcelatte and olive sauce

INGREDIENTS

FOR FOUR PEOPLE

  • 180g dolcelatte

  • 120ml single cream

  • approx. 20 kalamata olives

  • black pepper to taste

  • pecorino romano to taste


PASTA

400g dry Tortiglioni


MANTECATURA (?)

none, simply combine

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METHOD

Chop a medium jar of black olives (or about 20 or so!) finely and set aside. About 120ml single cream and 180g -ish of dolcelatte (or Gorgonzola or the blue cheese of your choice which has been cut into small cubes) go into your pasta wok or large non-stick pan. Melt the cheese and cream together on a low heat , then set aside on a super low heat - you’ll need to stir every so often! Don’t under any circumstances be tempted to leave the cream out - it helps the cheese to melt into a sauce. Boil and cook the pasta and just before it reaches al dente drain and add to the pan of sauce. Finish cooking the pasta and at the last moment stir in the chopped olives.

(A note about kalamata olives - they’re certainly very olivey, but the best aren’t pruney or too bitter - they do have a strong, mature flavour which tends to really jostle with the dolcelatte. You’ll probably know for yourself which olives you like, but if you don’t and prefer the idea of a milder olive taste, it’s going to be process of experimentation before you find the perfect variety!) Serve with loads of freshly ground black pepper and Pecorino Romano. Incidentally, about 30 seconds of intensive Google research tells me this recipe’s name might have a link to the volcanic ‘ash’ from Vesuvius, which is certainly plausible - I just like the look of the final plated pasta.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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