The Endive Chronicles

There is an age old question out there that instills fear in some, annoys others, and for a select few, excites; what’s for dinner? I was confronted by that question after one particularly long and chilly day and being in the latter category; I set out to create. The cupboard was a little bare and the fridge pathetic, but I had three important things; campanelle, dried cranberries and gorgonzola. My take on this classic dish is incredibly quick and simple. It’s also perfect to warm you up after a long day of holiday shopping.

Gorgonzola Campanelle and Cheese

8oz., campanelle, al dente

2 cups milk, warm

2 TBS butter

2 TBS flour

4-6 oz gorgonzola, depending on how strong you want it, at room temp

½ tsp fresh cracked pepper

1/3 cup dried cranberries, chopped

½ cup bread crumbs

Bring water to a boil and add campanelle. Cook for 7 to 8 minutes. Drain and add to a medium sized baking dish.

Warm the milk in a pan over medium heat. In a sauce pan melt the butter over medium heat then add the flour. Stir well to combine. Allow the mixture to brown slightly before adding the milk a little at a time, stirring to incorporate after each addition. When all the milk has been added, turn the heat up to medium high and bring to a boil. When the mixture is boiling turn the heat off and add the cheese. Stir to combine. Then pour over the cooked campanelle. Add the cranberries and toss mixture. Top with the bread crumbs and place in the oven uncovered to brown. Serve right away.

Serves 4

For the health conscious among us the butter can be substituted for Smart Balance, the milk for rice milk and white flour for whole wheat.

If campanelle is not available orecchiette or macaroni do just as well.

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