PENNE AL GORGONZOLA WITH OSTERS AND JAPANESE FLAVOURS
FOR THE PASTA:
3.5 oz of Penne Rigate
FOR THE OYSTER SAUCE:
3 oz of Shallot
0.3 oz of dry cured Ham
Extra virgin olive oil to taste
½ tsp of Seaweed
FOR GORGONZOLA SAUCE WITH SAKE (KIHOUTURU JYNMAIGINJYOU):
3.5 oz of Gorgonzola (sweet)
2 fl oz of Milk
1.4 oz of Cream
1.4 oz of Sake (Kihouturujyunmaiginjyou)
Flour to taste
FOR THE SPINACH PUREE:
5 oz of Spinach (only leaves)
½ oz of Pancetta (Bacon)
1 tsp of Garlic
FOR THE GARNISH:
10 of dried spinach leaf
Sansho (Japanese Pepper in powder) to taste
10 Sauteed Oysters
Open the oysters and in a bowl, take care to save their juice. Sift them and set aside.
In a pot, cook the shallots with some extra virgin olive oil until they are caramelized. Add prosciutto and seaweed. Cook for few minutes. Then add the oysters and their juice. Cook gently again for few minutes. Using a blender, reduce it in a textured sauce. Set aside.
Dice the Gorgonzola roughly and sprinkle it with some flour, lightly. In a large pot, add milk, cream and sake and simmer them slowly.
Then add the chopped gorgonzola and stir until the gorgonzola is melted perfectly, creating a smooth sauce..
In a pot sauté the pancetta with garlic until golden. Add the spinach leaves and cook until soft. Take the garlic out and blend, making a textured puree. Keep it warm and set aside.
In a large pot, bring to boil the water. Add salt, 1 tsp per liter of water and the Penne. Cook them “al dente” and sauté in a large pan with the oyster sauce prepared, previously. Toss the pasta.
Place in the middle of the dish the gorgonzola sauce. Add the penne sauté in oyster sauce. Decorate the pasta with dried spinach and oysters. Garnish with the spinach puree. Add the cooked oysters. Sprinkle with the Sansho powder and grated walnuts. Serve.
Thanks to this gourmet dish inspired by Asian flavours, Keita Yuge Japanese Chef won the 2019 Barilla Master of Pasta title.