recipe for 4 person

– 500g Radiatori

– 200g Celery Hearts

– 150g Gorgonzola (or blucheese)

– 50g Butter

– 50g walnuts

– 25cl Cream

– Salt

– Pepper

– Extra virgin olive oil

Put minimum 5 lt of water on fire, Aside take a skip pan put 50g of butter, wash and cut fine the Celery and roast it with the butter for about 7 minutes.

In a separate pan roast the walnuts in a slow fire and do not burn it!!

Add cream, salt, pepper and gorgonzola, melt all toughener at very slow fire, keep apart.

As soon as the water is at highest temperature (boiling strong) put one table spoon of Trapani salt, meanwhile is time to put in the pasta!

Turn often and check the cooking state of the pasta every 2/3 minutes: you doesn’t want miss the “al dente” point, drain, add to the sauce in the pan and skip.

Add some pasta water if is dry.

Serve and sprinkle with the roasted walnuts.