Pasta Omelette with Gorgonzola Sauce

Try this delicious pasta dish:

Make the pasta al dente in salted water according to instructions, drain and rinse when cool. Rinse parsley, chop finely. Roughly chop the walnuts, roast them in a pan without fat until golden brown, then mix half of them with the eggs, milk and parsley. Remove the skin from the garlic, squeeze and add to the mixture and season. Whip the cream until stiff. Mash the Gorgonzola with a fork and mix with the cream, season with pepper and salt.

For the omelettes, heat 1/2 tablespoon clarified butter in a frying pan, pour in a quarter of the pasta and fry for 2 to 3 min, turning. add a quarter of the egg mixture and fry over medium heat until stiff. Keep warm and bake three more omelets in the same way.

To serve, pour a quarter of the Gorgonzola cream on top of each omelet, garnish with the remaining walnut kernels. Bring to the table immediately.

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