Red endive and gorgonzola is a perfect combination! I’ve used sweet gorgonzola in order to meet everybody’s taste, and also because I think it combines better with the bitter taste of red endive, but you can use the one you prefer.
This is a very quick dish, maximum result with minimum effort 😛
This is the second recipe today, and being so quick to make you could even prepare it today for lunch, couldn’t you?
Well, I’ll leave you to the recipe, bye-bye and have a good day!
Preparation Time: 10 min.
Cooking Time: 15 min.
Total Time: 25 min.
Clean red endive and cut it into stripes.
Wilt shallot in a large pan with some oil, then add the red endive. Let it wilt quickly, then add 1/2 glass of water and keep cooking.
Meanwhile, cut the ham into thin stripes. Then, once the water has evaporated, add it into the pan. Season to taste.
Add gorgonzola in pieces and stir until it will melt completely.
Cook pasta in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package. Drain when still a little firm, not mushy. Then pour it into the pan. Add parmesan as well, and stir evenly, on a high heat, for just 1 minute.
Put your Pasta with Red Endive and Gorgonzola in the dishes and serve.
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