INGREDIENTS

INSTRUCTIONS

HAVE READY: The Chicken Stock or Vegetable Stock
Preheat oven to 325 degrees. Spread the walnut halves on a baking pan and
toast in the oven about 8 to 10 minutes, stirring with a spatula halfway
through. Take care not to brown the walnuts, as it will produce a bitter
flavor.
Remove the walnuts from the oven, allow them to cool, and reserve. In a
large stockpot, over high heat, bring approximately 4 quarts of water to a
boil ad add 1 tablespoon of kosher salt. Add the penne and cook al dente,
according to the manufacturer's directions.
Drain the pasta in a colander. While the pasta is cooking, in a large
saucepan, over medium heat, combine the stock, butter, and savory leaves.
Cook until the butter is completely dissolved, about 3 to 5 minutes. Stir
in the walnuts, then he spinach, and cook about 1 minute longer. Add the
cooked penne and about three quarters of the cheese, reserving a little to
crumble over the pasta as a garnish, and heat through, about 1 minute. (The
Gorgonzola should not completely melt.) Adjust the seasoning to taste with
kosher salt, black pepper, and fresh lemon juice. Divide the penne among 4
large, warm soup plates. Spoon the sauce over, equally dividing walnuts and
spinach leaves among the plates. Crumble reserved Gorgonzola over and serve
immediately. Serves 4.
Notes: When selecting a Gorgonzola for this dish, be sure to get one that
is young and firm as opposed to one more aged, soft, and pungent. Heating
accentuates flavors and aromas, so an older Gorgonzola will be too pungent
and will overwhelm all the other flavors. This is a good lunchtime dish; it
is rich and flavorful but still light, and can be put together in about
20    minutes.
From Mark Peel & Nancy Silverton's The Food of Campanile
From http://www.starchefs.com |
Recipe by: Mark Peel & Nancy Silverton
Converted by MM_Buster v2.0l.

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