Main Course, Video Recipes, Quick and Tasty


10 min

Pennette gratin and Gorgonzola Pdo


  • 200 g Gorgonzola Pdo
  • 320 g pennette
  • 2 spring onions
  • Dried chili pepper
  • 1 bunch of turnip greens
  • 150 g Mortadella Bologna Igp
  • Evo oil
  • 60 g flour
  • 60 g butter
  • 500 ml whole milk


  1. Start by making a béchamel sauce with Gorgonzola Pdo. Melt the butter in a saucepan and then add the flour. Stir well, avoiding the formation of lumps.
  2. Add the milk a little at a time and stir until thickened. Add the Gorgonzola Pdo and let it melt. Set aside.
  3. Clean the turnip greens by removing the tougher stems. Cut the spring onion into rounds and the mortadella into cubes.
  4. Blanch turnip greens in boiling water for 15 minutes and then sauté them in a pan with evo oil, chili pepper and the white part of the spring onion.
  5. Let them season and then adjust the salt.
  6. Meanwhile, cook the pennette pasta and drain when al dente. Add them to the vegetables and mix well.
  7. In an ovenproofdish, alternate the pennette pasta with turnipgreens with the sauce with Gorgonzola Dop. Also add the cubes of Mortadella Bologna Igp and gratinate in a 200° oven for 10 minutes.
  8. Garnish with thefresh spring onion and serve immediately.