Strozzapreti with mushrooms and gorgonzola

The recipe for strozzapreti with mushrooms and gorgonzola is a creamy and flavorful dish that combines the rustic strozzapreti pasta with the intense flavor of mushrooms and gorgonzola cheese. Here is how to prepare it.

Ingredients

• 320 g of strozzapreti
• 300 g of mushrooms (champignons or porcini)
• 150 g of sweet gorgonzola cheese
• 1 clove of garlic
• Chopped parsley to taste
• 200 ml of cooking cream
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Clean the mushrooms with a damp cloth and slice them not too thinly.
2. In a large pan, sauté the garlic clove in a bit of extra virgin olive oil. When the garlic is golden, remove it and add the mushrooms.
3. Let the mushrooms cook for a few minutes until they have slightly browned, then season with salt and pepper to taste. Add the chopped parsley.
4. Meanwhile, bring a pot of plenty salted water to a boil. Cook the strozzapreti following the cooking times indicated on the package to achieve al dente pasta.
5. Add the cream to the mushrooms in the pan, and let the sauce heat up without boiling.
6. Cut the gorgonzola into pieces and incorporate it into the pan with the mushrooms and cream, letting it melt while gently stirring.
7. Drain the strozzapreti and transfer them into the pan with the mushroom and gorgonzola sauce. Stir for a few minutes to allow the pasta to soak up the flavor.
8. Serve the strozzapreti with mushrooms and gorgonzola hot, with a sprinkling of black pepper if desired.

As a curiosity, strozzapreti are a type of pasta typical of some Italian regions, such as Emilia-Romagna and Tuscany, and their name has several popular legends associated with it, the best known suggesting they were so good as to “choke” the gluttonous priests who ate them with too much eagerness.

To complete the meal with an Italian touch, you might serve a red wine that has enough structure to balance the intensity of the gorgonzola, such as a Chianti or a Barbera.

Enjoy your meal!