We love blue cheese but I had not prepared anything with blue cheese in a while. Then for some reason I thought of pairing celeriac with blue cheese in a pasta dish, and it works! The celeriac becomes slightly sweet when cooked along with the pasta, and the sweetness works well with the blue cheese. This pasta dish takes only as long as needed to cook the pasta. The beauty of a recipe like this is that it only has three main ingredients: celeriac, pasta, and blue cheese. I added some grated parmigiano and minced celery leaves for added flavor. To add even more flavor and texture, you could also add some toasted walnuts. Walnuts go well with celeriac, which we know from Waldorf salad.
150 grams (1/3 lb) penne pasta
100 grams (3.5 oz) gorgonzola or other blue cheese
1/2 celeriac (about 400 grams or .9 lb after cleaning)
1 Tbsp minced celery leaves
4 Tbsp freshly grated parmigiano reggiano
chopped toasted walnuts (optional)
Drain the pasta and celeriac, reserving some of the cooking water. Return the pasta and celeriac to the pot and add the blue cheese, celery leaves, and grated parmigiano. Add just enough of the reserved cooking water to change the cheese into a thick sauce (a few tablespoons are enough). Toss to mix.
Lobster carpaccio with gorgonzola sauce may sound weird, but it is delicious. I had this at Davide Scabin’s restaurant Combal.Zero in Turin, where this is somewhat of a cult dish. In fact pairing seafood and cheese is in Italy often regarded as sacrilege, but the sweetness of the lobster works really with the blue cheese (which is mellowed by turning it into a creamy sauce).