Garganelli Pasta with Gorgonzola, Fennel and Speck

Published September 20th, 2021 star (0)  Rate this video

This dish takes us on a journey to the north of Italy, where the speck (a smoked raw ham) and Gorgonzola cheese (a must in this recipe!) originated. Cooked al dente, the pasta is mixed with a bit of its cooking water, the Gorgonzola and the fennel. Speck, walnuts and a few fennel fronds are added as a finishing touch.