Whole milk 500 g Gorgonzola cheese 75 g Butter 50 g Type 00 flour 50 g Fine salt q.b. To make the baked pasta with speck and gorgonzola, first prepare the gorgonzola béchamel: melt the butter in ...

Spread the spinach over over the bottom of the tart case, then add the slices of pumpkin and dot with nuggets of melting Gorgonzola. Pour in the custard mixture and bake, again at 180 C/350 F/gas ...

Drain and chop the spinach, add the nutmeg in the tart case, adding pumpkin slices. Dot with Gorgonzola, pour in the custard mixture and bake for 40 minutes. Leave to cool.