Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, sig's pasta with tomato, fennel, mushroom and gorgonzola. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have sig's pasta with tomato, fennel, mushroom and gorgonzola using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
- Make ready 1 fennel bulb
- Prepare 225 grams pasta of choice
- Prepare 2 tbsp olive oil
- Make ready 1 shallot or small onion, chopped
- Get 300 ml bought or home made passata
- Get 150 grams small closed brown cepes ( mushrooms)halved
- Get 1 pinch sugar
- Get 5 ml or 1 teaspoon fresh chopped,oregano
- Make ready 115 grams blue cheese of choice
- Take 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’s going to wrap this up for this special food sig's pasta with tomato, fennel, mushroom and gorgonzola recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
