Creamy Farrotto with Sausage, Gorgonzola and ’Nduja

This creamy farrotto is built for impact. A rich, enveloping dish based on cream and gorgonzola, with cooked farro regenerated directly in the sauce.

Intense, indulgent and unapologetic, it balances sausage fat, cured meats and dairy richness in a fast, no-frills preparation.

Ingredients (for 2 people)

• 160–180 g cooked farro
• 150 g sausage
• 40 g Calabrian soppressata
• ’Nduja, to taste (for finishing)
• 80 g sweet gorgonzola
• 200 ml cooking cream
• 1/2 onion
• half glass of white wine
• Butter, to taste
• Extra virgin olive oil
• Black pepper, to taste

Method

1. In a wide pan, sauté the finely chopped onion with a drizzle of extra virgin olive oil over medium-low heat until soft and translucent.
2. Add the sausage, removed from its casing and crumbled. Let it brown well and release its fat, which will form the base of the sauce.
3. Add the white wine and let it evaporates
4. Pour in the cream, lower the heat and let it warm for 1–2 minutes. Add the gorgonzola in pieces and stir until fully melted and smooth.
5. Add the cooked farro directly to the cream. Stir well and cook for a few minutes until fully coated and flavorful.
6. Turn off the heat and finish with a knob of butter and the finely chopped soppressata. Mix vigorously to create a creamy, cohesive texture.
7. Plate immediately and finish with small dollops of ’nduja on top, used purely as a final aromatic and visual touch.

A personal tip

This dish is intentionally rich. For better balance, slightly reduce the cream and choose a mild gorgonzola. Keeping the ’nduja as a finishing touch, rather than mixing it in, is the right choice to avoid overpowering the dish.