Tagliatelles à la courge butternut et au Gorgonzola


(pour 4 portions)

  • ½ barquette Persinette Cress 
  • ½ barquette Adji Cress 
  • 4 petites courges butternut  
  • 180g Gorgonzola 
  • 2 cuillères à soupe eau 
  • 1 cuillère à soupe huile d'olive  
  • 2 pincées sel   


  • Peel and cut the butternut squash into two, the first half would be the round base for roasting and the other half to make the tagliatelle.
  • Deseed the round base, sear them face down in a hot non-stick frying pan with the olive oil.
  • Once all nice and seared, finish the cooking process in an oven at 180℃ for 15 to 20 minutes.
  • Cut the other halves of the sweet potatoes into thick slices of 1cm.
  • Using a basic potato peeler, peel the sides of each piece to make the tagliatelle.
  • Bring a pan of water with the pinch of salt to boil and blanch the tagliatelle for 30 seconds.
  • Dice 90g of the Gorgonzola cheese and fold into the tagliatelle once cooked and drained.
  • Serve them in the cavity of the other half roasted sweet potato and finish with the Persinette Cress and Adji Cress.
  • To make the dressing simply melt gently together with the other 90g of gorgonzola with the two tablespoons of water.
  • Pour the sauce at the bottom of each plate and add the roasted and filled squash on top.

We haven’t used any pepper in this recipe, Adji cress does have a peppery taste and work very well for this dish. Persinette Cress brings this delicate flavour of parsley and with its natural tenderness, it does really pair well.

Recipe: Franck Pontais

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