Simple food...

This recipe is adapted from the book “Gino’s Italian Family Adventure” by Gino D’Acampo.

I made a Quattro Formaggi pizza recently. The family loved it. Then one day I was thinking about the pizza when I suddenly remembered seeing this recipe in one of Gino’s books. We then had an impromptu “pasta night” the following evening. Gino said you can add some English mustard to the sauce if you like a little kick. I haven’t tried it but I’ll try it next time I make this dish again.

Serves 4-6

Ingredients:

• 500g dried maccheroni (macaroni), or penne, rigatoni, farfalle, pipe rigate, fusilli... whatever short pasta you like or have in your pantry
• 250g mascarpone cheese
• 150g Gorgonzola Piccante cheese, crumbled
• 75ml whole milk
• 150g fresh peas, or frozen peas, defrosted
• 150g finely grated pecorino cheese, or Parmesan cheese
• 1 big mozzarella ball (~150g), roughly chopped
• fine sea salt and cracked black pepper

For the Pangrattato

• 40ml olive oil
• 80g fresh white breadcrumbs
• 1 tsp paprika

Instructions:

1. Make the pangrattato by heating the olive oil in a frying pan before adding the breadcrumbs. Fry gently for 5-10 minutes in the oil until golden and crispy, then stir in the paprika and spoon on to kitchen paper to absorb excess oil.
2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta to “al dente”.
3. Place a saucepan over a medium heat, add the mascarpone and stir to melt, then add the Gorgonzola. When the Gorgonzola has melted and the mix is bubbling gently, add the milk and some cracked black pepper, then tip in the peas and warm them through. Add half the pecorino, mix well, then turn off the heat.
4. When the pasta is cooked, use a slotted spoon to transfer the pasta directly to the sauce. Pop the heat back on, stir to make sure the pasta is well coated in the sauce, then add the chopped mozzarella and the rest of the pecorino. Add one or two (or three) ladles of pasta water if it seems too dry. Keep stirring until the mozzarella has started to ooze and melt. Add in a handful of pangrattato and mix together before plating up. Top with the rest of the crunchy breadcrumbs and serve immediately.