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bombardoni rigati Scatola 10 cf

Ingredients for 4 people

  • 350 g of striped Bombardoni Leonessa
  • 200 g of Gorgonzola
  • 100 ml of fresh cream
  • strawberries
  • almonds tossed
  • extra virgin olive oil
  • salt
  • pepper


To prepare the striped bombardones with gorgonzola and walnuts, first boil a pot of water. When the water boils, throw the pasta and cook for about 15 minutes. For the gorgonzola cream, pour the fresh cream into a pan, add the gorgonzola into small cubes and mix well. Then roughly chop the walnuts and add to the gorgonzola cream. Drain the pasta and toss it in a pan with the sauce (the pasta is ideal for a creamy sauce like that of gorgonzola). Then serve the pasta, add a few flakes of almonds and garnish with a fan-shaped strawberry.

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