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Pasta con trevisana e gorgonzola

Pasta with Red Chicory and Gorgonzola Cheese

From	Difficulty	Serves	Time
			???

Ingredients

Short pasta (shells, fusilli, penne): 350 g. (12.30 oz.)
Onions: 1 (little)
Red chicory: 2 bunches
Gorgonzola cheese: 100 g. (3.50 oz.)
Cooking cream: 2 dl. (6.80 fl.oz.)
Butter: 30 g. (1 oz.)
Parmesan cheese: 50 g. (1.80 oz.)
Salt and pepper

Preparation

Mince the little onion and cut the red chicory in slices. Brown the onion in the butter and, after 5 minutes, add the chicory. Adjust with salt and let them stew on a low flame.
Melt the gorgonzola cheese with the cooking cream in a little pot, avoiding boiling. Add a little pepper.
In the meanwhile, boil the short pasta in salt water until al dente, drain it and put it in a large plate; add the cooked chicory and flavour with the gorgonzola sauce.
Sprinkle with the parmesan cheese and some pepper minced at the moment and serve at once.

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