Italians eat hearty. A genuine Italian meal is four courses: antipasto, primo piatto (usually pasta, risottto or soup), secondo piatto (main course) and dessert.
No one knows the exact number of pasta shapes in Italy, said to be between 350 and 600 distinct shapes. During my recent stay in Abano, Italy, we had numerous kinds of pasta offered as a first course. This recipe with fusilli (corkscrew-shaped pasta) comes from my collection and serves six. It pairs broccoli, known for outstanding health benefits, and Gorgonzola, one of my favorite cheeses. Buon Appetito!
1 pound fusilli
1 bunch of broccoli, trimmed into small flowerets, stems reserved for another use. Add more broccoli if you wish — I do.
1 cup heavy cream
1/2 pound Gorgonzola at room temperature, rind discarded
1 stick (1/2 cup) unsalted butter, softened
1/4 cup freshly grated Parmesan
1/3 cup minced fresh parsley leaves
In a large pan of boiling salted water cook the fusilli until it is al dente. While the pasta is cooking, in a saucepan of boiling salted water cook the broccoli for 2 minutes or until it is al dente. Drain in a colander and refresh under cold water.
In a small saucepan bring the cream to a boil, and boil for 5 minutes. Stir in Gorgonzola and 1/2 stick (1/4 cup) of the butter and cook sauce over moderately low heat, stirring until smooth. Drain fusilli well. In the large pan toss with broccoli and remaining 1/2 stick or 1/4 cup butter. Add Parmesan and parsley and toss until mixture is combined. Add Gorgonzola sauce and toss mixture well. Serve immediately. Serves 6.
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