Orecchiette with Rocket & Gorgonzola Sauce

This is one of the easiest and quickest pasta dishes you can make. The word “orecchiette” means “little ears”, a reference to the pasta shape. Lucio thinks they look more like tiny bowls, each one ready to hold a few drops of sauce. They originated in Puglia, where they were usually handmade, however, a good quality commercial variety is excellent in this dish.

orecchiette con rucola e gorgonzola


400g orecchiette
50 g butter
4 tablespoons milk
50 g Gorgonzola dolcelatte, cut into pieces and any crust removed
about 30 leaves of baby rocket, long stems removed, washed, dried & roughly
chopped sea salt
freshly ground black pepper
2 tablespoons grated parmesan


  • Cook the orecchiette in plenty of boiling salted water until just al dente.
  • While the pasta is cooking, place the butter and milk in a heavy-based frying pan over low heat.
  • Slowly add the gorgonzola, so that it gently melts into the butter and milk, mixing with a wooden spoon.
  • Stir in the rocket cook for 5 minutes.
  • Season with salt and pepper to taste, remember that the gorgonzola can be salty.
  • Drain the orecchiette and add to the sauce.
  • Adding a little of the cooking water will give you a nice creamy consistency.
  • Sprinkle with freshly grated parmesan and serve immediately. Serves 4

The Art of Pasta-Lucio GallettoRecipe from The Art of Pasta. Lucio Galletto & David Dale.

Published by Penguin Books RRP$39.99

For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful.