First Course, Video Recipes


Rice Tagliatelle with Savoy Cabbage Cream, Gorgonzola PDO and Almond Flakes


  • 120 g Gorgonzola PDO
  • 240 g rice noodles
  • 1/2 Savoy cabbage
  • 1 red onion
  • 1 pat of butter
  • 1/2 glass of water
  • salt
  • pepper
  • 50 g almond flakes


  1. Clean the cabbage and cut it coarsely.
  2. In a pan, add a knob of butter and the chopped onion, fry for a few minutes and then add the cut Savoy cabbage.
  3. Stir, season with salt and pepper and add half a glass of water.
  4. Cook for half an hour.
  5. Once the cabbage is cooked, add the Gorgonzola PDO and stir well until it has melted.
  6. In the meantime, toast the almond flakes in a non-stick pan and keep aside.
  7. Add the tagliatelle previously cooked in boiling salted water and let them flavour in the sauce.
  8. Serve the hot tagliatelle garnished with toasted almonds.