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Paglia e Fieno (Straw and Hay in Gorgonzola Cheese Sauce)

Paglia e Fieno (Straw and Hay in Gorgonzola Cheese Sauce) 4.000
Feb 8, 2006

Here, Roberto Donna took a traditional Roman dish and adapted it (zapped the peas and proscuitto; incorporated Gorgonzola cheese) to come up with a combination that would pair well with Barbera d'Asti, a wine specialty of Piedmont.

The saffron pasta lends a bright, yellow-orange contrast to the spinach pasta and a mildly bitter flavor. It's also expensive and not widely available. Fortunately, egg fettuccine makes an acceptable substitute.


Servings: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons chopped sage
  • 1 1/2 cups (6 ounces) Gorgonzola cheese
  • 2 tablespoons heavy cream
  • 1 1/2 cups (6 ounces) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 8 ounces saffron fettuccine (available at Eastern Market Grocery, Figs and A. Litteri at Capital City Market in the District, the Italian Store in Arlington and Italian Gourmet in Vienna.)
  • 8 ounces spinach fettuccine
  • Salt
  • Freshly ground black pepper

Directions

In a large skillet over medium heat, add the butter and sage. When the butter foams, after about 30 seconds, add the Gorgonzola cheese. Cook for 1 minute, stirring to combine. Add the cream, ricotta and Parmesan cheeses and stir to blend. Reduce the heat to medium-low and simmer, with bubbles just breaking the surface, for 4 minutes. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil over high heat. If using dried pasta, cook according to package directions. If using fresh pasta, cook for about 45 seconds. (If using one of each, add the fresh pasta just before the dried pasta is done.) Drain and transfer to a serving bowl. Add the cheese mixture and salt and pepper to taste and toss to coat. Serve immediately.


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Recipe Source

Adapted from chef-owner Roberto Donna of Galileo.

Tested by Anne McDonough.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 640


% Daily Values*

Total Fat: 28g 43%

Saturated Fat: 18g 90%

Cholesterol: 165mg 55%

Sodium: 741mg 31%

Total Carbohydrates: 67g 22%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 29g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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