Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sig's pasta with tomato, fennel, mushroom and gorgonzola. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
In this video I will show you one of my favorite recipe Tagliatelle With Gorgonzola and Mushroom. A delicious pasta recipe! > Penne with Mushrooms, Tomato and Gorgonzola Cheese. Combine hot pasta with mushroom mixture in large bowl, tossing to mix.
Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
- Get 1 fennel bulb
- Take 225 grams pasta of choice
- Prepare 2 tbsp olive oil
- Prepare 1 shallot or small onion, chopped
- Get 300 ml bought or home made passata
- Make ready 150 grams small closed brown cepes ( mushrooms)halved
- Prepare 1 pinch sugar
- Take 5 ml or 1 teaspoon fresh chopped,oregano
- Prepare 115 grams blue cheese of choice
- Make ready 1 pinch each, salt and.black,fresh cracked pepper
Any short pasta will work in this dish, but we did have a favorite brand of cheese–Saladena Gorgonzola. It gave the sauce a consistency more. 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.
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.
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. 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. This rustic pasta dish is salty from the speck, bitter from the fennel, creamy from the blue cheese and crunchy from the walnuts.
So that is going to wrap this up with this exceptional food sig's pasta with tomato, fennel, mushroom and gorgonzola recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
