Gorgonzola and Toasted Walnut Cannelloni
Imagine the aroma of freshly baked Gorgonzola and Toasted Walnut Cannelloni filling the kitchen as the cheese slowly melts in the oven. The origin of cannelloni can be traced back to the Emilia-Romagna region of Italy, where housewives have been preparing this rich, baked pasta dish with various fillings for generations. Gorgonzola cheese comes from northern Italy and has been part of gastronomy since the 11th century. Pairing it with walnuts gives the dish a modern yet traditional twist. The secret to success is the harmony of well-toasted walnuts, creamy ricotta, and distinctive gorgonzola. This dish is an excellent choice for festive occasions, a romantic dinner, or when you want to prepare something special for the family. You can add fresh sage or grated nutmeg to the filling if you want an even deeper flavor. Served with a delicious glass of white wine, it's a real treat!
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: coarsely chop the walnuts, crumble the gorgonzola into smaller pieces, mix the ricotta in a bowl, and grate the Parmesan.
2
In a skillet over medium heat, toast the walnuts without any oil for 3-4 minutes, until fragrant and lightly golden brown. Watch closely to prevent burning – stir constantly!
3
In a mixing bowl, combine the ricotta, gorgonzola, half of the toasted walnuts, and a pinch of salt and pepper. This will be the cannelloni filling. If it's too thick, you can add a little heavy cream.
4
Fill the cannelloni pasta tubes with the cheese and walnut mixture using a small spoon or a piping bag. Fill all 12 pieces and place them side by side in a buttered baking dish.
5
In a small saucepan, heat the heavy cream, then stir in the remaining gorgonzola. When the cheese is completely melted, pour the mixture over the cannelloni in the baking dish.
6
Sprinkle the top with the remaining toasted walnuts and grated Parmesan. This will add a nice crispy layer after baking.
7
Bake in a preheated oven at 350°F (180°C) for about 25-30 minutes, until the top is nicely browned and the sauce is bubbling. Watch it during baking to prevent it from drying out – cover with aluminum foil if necessary.
8
Once cooked, let it rest for 5-10 minutes to make it easier to slice and for the flavors to meld together better.
