Penne al Gorgonzola with oysters and Japanese Aromas

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. 

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.

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.

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. 

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.