Scallopine Gorgonzola

1. Overview of ingredients.

2. Peel and finely dice the garlic and cut the gorgonzola into pieces. Put the garlic with the tomatoes in a milk pot. Place on stove and set it at highest level. Switch on Audiotherm, fit it on Visiotherm and turn it until the vegetable symbol appears.

3. As soon as the Audiotherm beeps on reaching the vegetable window, set stove at low level. Add gorgonzola, parmesan and cream and simmer, stirring occasionally, until a smooth and creamy sauce is obtained.

4. Mix the noodles with the broth in a pot and close with Secuquick softline. Place pot on stove and set at highest level. Switch on Audiotherm, enter approx. 1 minute cooking time in the Audiotherm, fit it on Visiotherm and turn it until the soft symbol appears.

5. As soon as the Audiotherm beeps on reaching the soft window, set at low level and cook until done. At the end of cooking time, place Secuquick into the inverted lid and leave it to depressurise by itself.

6. Place Arondo Grill on stove and set it at highest level. Heat pot up to the roasting window using Audiotherm.

7. As soon as the Audiotherm beeps on reaching the roasting window, set at low level. Place cutlets in the pot and heat it up until the turning point at 90 °C is reached using Audiotherm.

8. Turn the cutlets and roast again until the turning point at 90 °C is reached. Pluck the leaves from the parsley and chop finely.

9. Add parsley to the sauce and season to taste, mix pasta well and season the cutlet with salt and pepper.

10. Put it all together on plates.