Fusilli Con Gorgonzola E Cime Di Rapa, Fusilli Mit Gorgonzola Und Cime Di Rapa

Roughly chop the cime di rapa with a kitchen knife and roast at high temperature in a large frying pan with a dash of olive oil, a clove of garlic and a pinch of salt. After a few minutes, add the Gorgonzola cheese cut into pieces, a tablespoon of pasta cooking water and the pasta cooked al dente. Simmer the pasta briefly at high temperature so that everything mixes well together.

Pour the dish into a suitable bowl. Bring to the table immediately.

Tip:

Italian cime di rapa are the full-grown specimens of the German stalk mushroom (also known as turnip tops, turnip sprouts, ruebsen or possibly rapeseed). Cime di rapa have a much more intense flavor and are recently offered in Germany as “wild broccoli”.

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