Penne al Gorgonzola with oysters and Japanese Aromas

Penne gorgonzola profumo giapponese by  Keito Yuge

Penne al Gorgonzola with oysters and Japanese Aromas

Re-discover the winning signature dish of "Penne gorgonzola profumo giapponese" by  Keito Yuge at the Barilla Pasta World Championship 2019.

October 14, 2019

Cuisine

serves for

4

total time

0 HR 35 MIN

ingredients

Pasta
dry pasta
100g (Penne rigate Blue Box Barilla )
For the Oyster Sauce
oyster
8
Shallots
80g
Prosciutto crudo
10g
Seaweed
2g
Extra olive oil
To Taste
For gorgonzola sauce
Gorgonzola cheese
100g
Milk
60ml
30% fat cream
40ml
Sake
40ml (Khouturu jyunmaiginjyou )
For the spinach puree
fresh spinach
150g
Pancetta
15g
1 garlic
3g
For the garnish
spinach
10 pcs (Dried leaf)
Koppert Cress (Oyster leaves)
10 pcs
walnuts
10
yuzu peel
To taste ([powder)

Step 01

Open the oysters, and, in a bowl, take care to save their juice. Sift them and set aside. In a pot cook the shallots with some Extra virgin olive oil until they are caramelized. Add prosciutto and seaweed. Cook for few minutes. Then add the oysters and their juice. Cook gently again for few minutes. Using a blender, reduce it in a textured sauce. Set aside. 

 

Step 02

Dice the Gorgonzola roughly and sprinkle it with some flour, lightly. In a large pot add milk, cream and kihouturu jyunmaiginjyou sake and simmer them slowly. Then add the chopped gorgonzola and stir until the gorgonzola is melted perfectly, creating a smooth sauce.

Step 03

In a pot sauté the pancetta with garlic until golden. Add the spinach leaves and cook until soft. Take the garlic out and blend, making a textured puree. Keep it warm and set aside.

Step 04

In a large pot bring to boil the water. Add salt, 7 g for liter of water and the Penne. Cook them “al dente” and sauté in a large pan with the oyster sauce prepared, previously. Toss the pasta. 

 

Step 05

Place in the middle of the dish the gorgonzola sauce. Add the penne sauté in oyster sauce. Decorate the pasta with dried spinach and oyster leaves. Garnish with the spinach puree. Add the cooked oyster. Sprinkle with the yuzusansyou powder and grated walnuts. Serve.

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