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<p><h6>Food Creations and Visuals by Shirley Garner and Mathieu Zouhairi</h6>Recipe for Two
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<span>3¼ cups of all-purpose flour</span>
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<span>2 dashes of salt</span>
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<span>5 large eggs</span>
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<span>2 tablespoons of olive oil</span>
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<span>½ cup of chopped walnuts</span>
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<span>10½ ounces of gorgonzola cheese (approximately 2 cups crumbled)</span>
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<span>About 1 cup of grated Parmesan cheese</span>
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<span>7 tablespoons of unsalted butter</span>
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</div>Preheat oven to 350°F
Boil a large pot of salted water
Step-by-Step Guide:
- Combine the all-purpose flour and salt in a mixing bowl, then transfer the mixture to a clean surface. Create a well in the center and add the eggs and olive oil. Knead until the dough is smooth. Shape the dough into a ball, cover with plastic wrap, and let it rest at room temperature for 1 hour.
- Chop the walnuts roughly and spread them on a baking sheet in a single layer. Bake at 350°F for 6 minutes.
- In a mixing bowl, blend the gorgonzola and Parmesan cheeses together, and season with pepper.
- Roll out the dough thinly (about 1/32 inch thick) and divide it into two portions.
- Place small portions of the cheese mixture on one of the pasta sheets, leaving space between each. Cover with the other half of the dough and cut out the anolini using a cookie cutter or anolini cutter.
- Bring a large pot of salted water to a boil. Cook the anolini in batches for 1 minute, then drain.
- In a small saucepan, melt the butter over low heat until it turns golden brown. Remove from heat and add the cooked anolini, tossing them in the browned butter. Sprinkle with the toasted walnuts before serving.
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<p><img src="https://americanlifestylemag.com/wp-content/uploads/2024/03/TheSocialFood_HomeCooking_cover-scaled.jpg" alt>
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<p>© <a href="https://amzn.to/3Rd10BZ" target="_blank" rel="noopener"><em>The Social Food</em></a> by Shirley
