Triangoli w/ gorgonzola and radicchio

Written By Ash Puyol

Traditionally, Italian food is simple. Few ingredients, balanced well. When deciding on what to make for Part One of Very Good Pasta, we knew it had to be just that.

With radicchio coming into peak season, it was our starting point and greatest inspiration. A radicchio, gorgonzola and thyme sauce felt like an obvious yes. And then of course, our love for Italian cheese took over. Ricotta, Parmigiano Reggiano, gorgonzola. Rich, salty, and impossibly creamy tucked inside handmade triangoli.

This is a plate of pasta that is bitter, salty and creamy all at once. Simple, and full of flavour.

Here's Part One of Very Good Pasta, by Amelia and Ash.

Makes 4 serves

cheese filling

INGREDIENTS

  • 100g gorgonzola

  • 210g ricotta

  • 120g Parmigiano Reggiano

  • 60g cream

Blitz all your filling ingredients together in a food processor until you have a smooth, creamy paste. Season to taste, then transfer into a piping bag and set aside until you are ready to fill your pasta.

Shaping the triangoli

INGREDIENTS

  • You will need one portion of egg pasta dough, rolled out to 0.5 to 1.0mm thick sheets.

Using an expandable pasta cutter or a ruler and a knife, cut your sheets into 5cm squares. Pipe about half a teaspoon of filling onto one corner of each square, leaving a 5mm border around the edge. Fold the opposite corner over the top to meet it, forming a triangle, then press gently around the edges to seal. Repeat this process until you’re done.

When you fold the pasta over itself, you are doubling the thickness at the edges. Press those seams down firmly so they match the rest of the sheet width, otherwise you end up with uneven, thick edges that cook differently to the rest of the pasta. It makes all the difference.

Bring a large pot of sea-salty water to a boil and drop your triangoli in. They will not take long, around 5 minutes. You will see them rise to the surface, which is usually a good sign they are ready. Always taste one to check.

Radicchio sauce

INGREDIENTS

  • 200g butter

  • Half a head of radicchio

  • 6 sprigs of thyme

  • 100g gorgonzola

  • 100g Parmigiano Reggiano

  • Salt & pepper

In a wide saucepan, melt your butter with the thyme, salt and pepper until fragrant and the butter starts to smell nutty. Add the radicchio and let it soften and wilt down. Add your triangoli straight from the pot with a splash of pasta water and toss everything together. The sauce should be glossy and coat the pasta beautifully.

To plate, spoon your triangoli into a bowl, then finish with crumbled gorgonzola, a few fresh radicchio leaves, a little thyme, and shaved parmesan. A drizzle of good extra virgin olive oil to finish. Salt and pepper to taste.

Drink on the table: Amaro, sparkling water, a slice of orange on ice

Listening to: Nu Genea, People of the Moon

Images & videos: Pardu by Nic Williams

Ash Puyol
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Egg Pasta Dough