Recipes Sig’s Pasta with Tomato, Fennel, Mushroom and Gorgonzola

 

Recipes Sig’s Pasta with Tomato, Fennel, Mushroom and Gorgonzola

Recipes Sig’s Pasta with Tomato, Fennel, Mushroom and Gorgonzola

  1. 1 fennel bulb
  2. 225 grams pasta of choice
  3. 2 tbsp olive oil
  4. 1 shallot or small onion, chopped
  5. 300 ml bought or home made passata
  6. 150 grams small closed brown cepes ( mushrooms)halved
  7. 1 pinch sugar
  8. 5 ml or 1 teaspoon fresh chopped, oregano
  9. 115 grams blue cheese of choice
  10. 1 pinch each, salt and. black, fresh cracked pepper

Recipes Sig’s Pasta with Tomato, Fennel, Mushroom and Gorgonzola

  1. clean and cut fennel in half, cut, away the particular inner stem and root, cut the fennel intio fine slensder sticks.

  2. boil the particular pasta, cook until just sensitive

  3. in the. interim, heat oil in pan saut the onion and fennel regarding 3 minutes, do not dark brown.

  4. add passata, glucose and oregano, simmer gently till the fennel is tender, season with salt and pepper.

  5. Drain pasta and. arrange fennel mixture on top.

  6. Crumble the blue cheese more than the top.

  7. to make 1/2 lt relationship passata you need 7 extremely ripe tomatoes, 1 small crimson onion, chopped, 1 tablespoon essential olive oil, 2-3 peeled and crushed cloves of garlic, 1 teaspoon carefully fresh chopped basil, 1 tea spoons each tomato puree and sundried tomato puree, 1/2 teaspoon refreshing black cracked pepper and a new pinch of sea salt.

  8. place tomato plants, basil, galic, salt and self defense into blender and blend properly, in large pan heat the particular onions until just golden, include too blender and blend directly into tomatoes, pour the whole blend into large pan bring in order to boil, add the two purees, simmer down for about 10 to 15 minutes unless you get a best passata sauce, not thin want soup nor thick like blend.