Rachel Roddy’s tagliatelle with gorgonzola recipe | A Kitchen In Rome

Lifestyle The Guardian

Salty-sweet blue cheese is melded with walnuts and sage, then tossed into fresh egg pasta to make a very dishy dish The shopping list of the elderly woman ahead of me at the market a few days ago read: 55g of grated pecorino, four slices of mortadella and a spoonful of gorgonzola. As the woman behind the counter pushed the extremely small lump of cheese through the grater, sliced the dusty pink mortadella and scooped from a veined round of gorgonzola, there was chatter – about the uncollected rubbish reeking by the side of the market, a grandchild, but mostly about the gorgonzola itself, and …

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