Tricolor Pasta Mezzemaniche


Tricolor Pasta Mezzemaniche
Chef Daviano Neri
“I buoni amici” Restaurant

Ingredients for 4 people

  • 350 g of durum wheat pasta (mezzemaniche type)
  • 200 g of tomato pulp
  • 150 g of sweet Gorgonzola
  • 100 g of basil pesto (a bunch of basil, 50 g of pine nuts, 2 cloves of garlic, ½ glass of olive oil, 50 g of Parmigiano Reggiano, 25 g of Pecorino Romano)
  • olive oil
  • salt


In a deep saucepan heat the tomato pulp with a drizzle of olive oil, let the tomato water evaporate and adjust salt.
Aside, warm the pieces of Gorgonzola with a spoon of hot broth and make it melt at low flame until you get a dense cream.

For the basil pesto, chop the basil leaves, garlic and pine nuts in a mortar until obtaining a homogeneous compound. Drizzle the oil until you get a very creamy emulsion. Add the grated cheeses and mix with a wooden spoon. Adjust salt if necessary.

Cook in salt water the mezzemaniche “al dente”, drain and season a third of the pasta with a different sauce. Put into the plate disposing the pasta in such a way as to form the Italian flag: green, white and red.
Garnish with Gorgonzola flakes.

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