First Course, Video Recipes


Whole wheat orecchiette with Gorgonzola, broccoli, semi-dried cherry tomatoes, hazelnuts


  • 320 g Whole wheat orecchiette
  • 250 g Sweet gorgonzola
  • 1/2 glass Fresh cream
  • 1 Broccoli
  • 70 g Semi-dried cherry tomatoes
  • 1 Garlic clove
  • Hazelnuts
  • Fresh herbs
  • Evo oil
  • Salt
  • Pepper


  1. Wash the broccoli and take the tips, put aside.
  2. Heat a drizzle of evo oil and a garlic clove in a pan.
  3. Add the broccoli and cook over medium heat until tender.
  4. If needed, add half a glass of water.
  5. Add the semi-dried cherry tomatoes and season with salt and pepper.
  6. Add gorgonzola and fresh cream.
  7. Stir well and set aside.
  8. Cook the orecchiette in abundant salted water according to the packet instructions.
  9. Once ready, drain straight into the pan with the sauce.
  10. Stir well and serve immediately garnishing the orecchiette with ground hazelnuts and fresh herbs.