Difficulty: Medium – Preparation: 40 min
For the strips: 200 g of flour | 2 eggs | 2 tbsp of ready-made Taggiasca olive pesto.
For the sauce: 100 g of semi-hard cheese | ½ white onion | 100 g of gorgonzola | Oil
extra virgin olive oil to taste | Fresh mint to taste | Salt and Pepper, to taste.
1. In a bowl, mix the flour, eggs and pesto of olives. We obtain a loaf that we will throw at dough with a rolling pin.
2. Then, with a pastry cutter, we get irregular pieces. In a pan, pour a drizzle of oil, the semi-hard cheese, the onion and a few leaves of mint.
3. Season with salt, if necessary, and pepper and fry for ten minutes. We prepare, in a saucepan, a fondue of gorgonzola that we will put on the bottom of the plate.
4. We cook the strips, drain them and mix them in a pan with the rigatino. We serve with fondue and with mint leaves.