Added by madamada | Sat 23 Jan 2010 @ 15:15
I started from the last piece of speck I bought at a very low price, used leftovers of mashed damped pumpkin I made gnocchi with and went on with gorgonzola and cream I had in fridge, cropping fresh thyme and marjoram out of the front door,in the gerani lemon ginger nursery ..............
speck di Sauris
ev olive oil
salt & pepper
ready bought rigatoni
I used half finely sliced shallot with sliced speck with part of the fat that would have been thrown away if sold in slices, let it become crispy thn added gorgonzola into pieces and short after that the mashed damp watery pumpkin and let it go until it looked like a cream. By the time the pasta water boiled I had cropped thyme and marjoram, mixed a good glug of fresh cream into the sauce pan and let it go adding some salted water from the rigatoni boiling one.
This improvised sauce had a wonderful saffron color and a creamy creamy consistency which coated the rigatoni perfectly
would you bet I got compliments from my very severe usual tasters?