Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sig's pasta with tomato, fennel, mushroom and gorgonzola. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola is something that I have loved my whole life. They are fine and they look fantastic.
I use dolcelatte gorgonzola when I can find it because I prefer its creamier texture and mellower flavor in this dish. This recipe can be varied by adding slivered scallions, minced garlic, torn arugula leaves, chopped parsley, a few chopped sun-dried tomatoes, or other pantry ingredients, so consider it a. Serve a light pasta dish with a luscious cream sauce.
To begin with this recipe, we have to first prepare a few components. You can cook sig's pasta with tomato, fennel, mushroom and gorgonzola using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
- Take 1 fennel bulb
- Prepare 225 grams pasta of choice
- Make ready 2 tbsp olive oil
- Get 1 shallot or small onion, chopped
- Make ready 300 ml bought or home made passata
- Take 150 grams small closed brown cepes ( mushrooms)halved
- Take 1 pinch sugar
- Make ready 5 ml or 1 teaspoon fresh chopped,oregano
- Prepare 115 grams blue cheese of choice
- Take 1 pinch each, salt and.black,fresh cracked pepper
Sweet tomatoes and sharp gorgonzola compliment each other nicely in this creamy pasta sauce finished with butter. The combination of tomatoes and blue cheese - sweet and tangy - is an absolute winner. Pasta tossed in this rich sauce makes a great family meal, or an impressive dish to. This easy pasta dish incorporates earthy mushrooms and seasonal ingredients like fennel and sage for a flavorful meal.
Steps to make Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
- clean and cut fennel in half, cut,away the inner stem and root, slice the fennel intio fine slensder sticks.
- boil the pasta ,cook until just tender
- in the.meantime, heat oil in pan saute the onion and fennel for 3 minutes ,do not brown.
- add passata, sugar and oregano, simmer gently until the fennel is tender, season with salt and pepper.
- Drain pasta and.arrange fennel mixture on top.
- Crumble the blue cheese over the top.
- to make 1/2 ltr passata you need 7 very ripe tomatoes, 1 small red onion,chopped, 1 tablespoon olive oil, 2-3 peeled and crushed cloves of garlic, 1 teaspoon finely fresh chopped basil, 1 teaspoon each tomato puree and sundried tomato puree, 1/2 teaspoon fresh black cracked pepper and a pinch of sea salt.
- place tomatoes, basil,galic, salt and pepper into blender and blend well, in large pan heat the onions until just golden, add too blender and blend into tomatoes,pour the whole mixture into large pan bring to boil, add the two purees, simmer down for about 10-15 minutes until you get a perfect passata sauce , not thin like soup nor thick like puree.
This is one of my favorite vegetarian pasta dishes. Anytime you add mushrooms to a meat-free meal, you still get the meaty bite from the mushrooms and find that you don't even. I love gorgonzola cheese (have you tried the mini pizzas with gorgonzola cheese and cherry tomato ?) but dressing pasta with it may be heavy. That is why I created this gorgonzola based sauce to lighten the strong taste of this cheese. Fried zucchini give crunchiness and a strong flavour to the dish.
So that is going to wrap it up with this exceptional food sig's pasta with tomato, fennel, mushroom and gorgonzola recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
