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Rigatoni with gorgonzola sauce

Rigatoni in creamy gorgonzola, finished with macadamia and lovage.

Nuts Oils Pasta

Rigatoni with gorgonzola sauce

Debic's Culinary Team

Debic

Ingredients

For 10 servings

Rigatoni

500 g rigatoni

salt

Gorgonzola sauce

500 ml Debic Culinaire Original

200 g gorgonzola

Lovage oil

200 ml sunflower oil

50 g lovage

Garnish

100 g roasted macadamia nuts

30 leaves lovage

Debic products used

Culinaire Original 20% 1L

Preparation

Cook the rigatoni al dente in salted water.

For the gorgonzola sauce: heat the Culinaire Original and dissolve the gorgonzola into it.

Reduce to desired thickness.

For the lovage oil: blend the lovage with the oil for 5 minutes at 80°C and pass through a cloth or filter.

Transfer to a squeeze bottle and store refrigerated.

Assembly

Reheat the rigatoni in the gorgonzola sauce so the sauce adheres beautifully.

Plate the rigatoni using tweezers.

Finishing touch

Finish the dish with chopped macadamia nuts, lovage leaves and lovage oil.

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