PENNONI WITH TALEGGIO, ROMANESCO AND WALNUT SAUCE
Maurizio Ferrari
Menù Ingredients
240 g Grancrema di Taleggio DOP (Grancrema cheese sauce with PDO Taleggio cheese) - EQ1X
40 g Salsa alle noci - Walnut sauce - C47
Paprica affumicata (Smoked paprika) - 1262
320 g Pennoni pasta
160 g Romanesco Broccoli (+ 40 g to garnish), blanched
White pepper
Salt
Serves 4
Heat the Taleggio Cheese sauce and add the previously blanched romanesco broccoli (for 5 minutes), then blend everything with an immersion blender. Adjust the seasoning with salt and white pepper.
Cook the pennoni in boiling salted water, drain, and toss with the sauce previously prepared.
Plate the pasta and garnish with some romanesco broccoli florets, walnut sauce, and a bit of smoked paprika.
