{"id":7609,"date":"2020-11-03T11:18:41","date_gmt":"2020-11-03T11:18:41","guid":{"rendered":"https:\/\/ifcfood.com\/tortiglioni-noci-e-crema-di-gorgonzola\/"},"modified":"2022-03-30T10:51:51","modified_gmt":"2022-03-30T10:51:51","slug":"tortiglioni-with-walnuts-and-cream-of-gorgonzola-dop","status":"publish","type":"page","link":"https:\/\/ifcfood.com\/en\/tortiglioni-with-walnuts-and-cream-of-gorgonzola-dop\/","title":{"rendered":"TORTIGLIONI WITH WALNUTS AND CREAM OF GORGONZOLA DOP"},"content":{"rendered":"

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INGREDIENTS FOR 4 PEOPLE<\/p>\n<\/div>[vc_column_text]<\/p>\n

- 400 gr of Tortiglioni\r\n- butter to taste\r\n- Salt to taste.\r\n- walnuts (about ten)\r\n- 2 tubs of Gorgonzola DOP Calzetti cream<\/span><\/pre>\n
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Preparation:\r\n\r\nCook the tortiglioni and in the meantime shell the walnuts and cut them into coarse pieces with a knife.\r\nSet them aside.\r\n\r\nIn a pan, start heating the cream over low heat with a small piece of butter, stirring slowly.\r\n\r\nDrain the pasta and stir the pasta in the pan (leaving a drizzle of cooking water) with the Gorgonzola DOP cream.\r\n\r\nServe and sprinkle over the walnuts to taste.\r\n\r\n\r\n\r\n\r\nN.B. A 125gr tub of our cream is ideal for serving up to 3 portions.\r\n\r\n<\/span><\/pre>\n
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\n\tIFC BLOG<\/h2>\n<\/div>
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From our blog, innovative recipe ideas with our cheese creams and news on our selections of D.O.P. and I.G.P.<\/p>\n<\/div>[vc_empty_space height=”50″]
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n        \n            
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n        \n            
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n                    <\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row row_type=”parallax” content_width=”grid” full_screen_section_height=”no” css=”.vc_custom_1606212837972{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}”][vc_column width=”1\/2″][vc_single_image image=”7575″ img_size=”full” alignment=”center” title=”Tortiglioni with walnuts and cream of Gorgonzola DOP”][vc_empty_space height=”40″][\/vc_column][vc_column width=”1\/2″][vc_column_text] – 400 gr of Tortiglioni – butter to taste – Salt to taste. -…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-7609","page","type-page","status-publish","hentry"],"yoast_head":"\nTORTIGLIONI WITH WALNUTS AND CREAM OF GORGONZOLA DOP - 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