Name: Pasta alla Cenere (Ash Pasta)
Ingredients: Sweet Gorgonzola; Butter; 0.5 cup Cream; Gnocchetto di Pasta Acqua e Farina; Olive Leccino

Ingredients

5 items

Sweet Gorgonzolasweet gorgonzola, a generous portion
Buttera couple of walnut-sized knobs
1/2 cupCreamheavy cream
Gnocchetto di Pasta Acqua e Farinaa water-and-flour pasta shape, similar to gnocchetti; cook until al dente
Olive Leccinodried and ground into powder; a small quantity of whole olives for garnish

Method

Cut a portion of sweet gorgonzola.
Add a couple of walnut-sized knobs of butter and half a cup of heavy cream to the gorgonzola. Set aside as the sauce base.
Dry the Leccino olives: either by placing them in direct sunlight for about 20 days, or in the microwave at maximum power for about 3–4 minutes (check frequently as microwave power varies).
Once the olives are completely dry, grind them in a blender or chop finely with a knife until you obtain a fine powder.
Add the olive powder to the gorgonzola sauce and mix well. The powder will give a grey-black colour and a savoury balance to the sweetness of the cheese.
Bring a pot of salted water to a boil and cook the gnocchetti pasta (or similar water-and-flour pasta) for a few minutes until al dente.
Drain the pasta, reserving some cooking water. Add the pasta to the sauce and toss over heat for a few seconds to marry the flavours.
Plate the pasta and finish with a few whole Leccino olives for garnish and textural contrast.