Paglia e Fieno (Straw and Hay in Gorgonzola Cheese Sauce)

1 day ago 3

Democracy Dies successful Darkness

Here, Roberto Donna took a accepted Roman crockery and adapted it (zapped the peas and proscuitto; incorporated Gorgonzola cheese) to travel up with a operation that would brace good with Barbera d'Asti, a vino specialty of Piedmont.

The saffron pasta lends a bright, yellow-orange opposition to the spinach pasta and a mildly bitter flavor. It's besides costly and not wide available. Fortunately, ovum fettuccine makes an acceptable substitute.

Adapted from chef-owner Roberto Donna of Galileo.

Ingredients

2 tablespoons unsalted butter
1 1/2 teaspoons chopped sage
1 1/2 cups (6 ounces) Gorgonzola cheese
2 tablespoons dense cream
1 1/2 cups (6 ounces) ricotta cheese
1/4 cupful grated parmesan cheese
8 ounces saffron fettuccine (available astatine Eastern Market Grocery, Figs and A. Litteri astatine Capital City Market successful the District, the Italian Store successful Arlington and Italian Gourmet successful Vienna.)
8 ounces spinach fettuccine
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
640
Fat
28 g
Saturated Fat
18 g
Carbohydrates
67 g
Sodium
741 mg
Cholesterol
165 mg
Protein
29 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from chef-owner Roberto Donna of Galileo.

Tested by Anne McDonough.

Published March 11, 2026