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Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola
Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola

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We hope you got insight from reading it, now let’s go back to sig's pasta with tomato, fennel, mushroom and gorgonzola recipe. You can cook sig's pasta with tomato, fennel, mushroom and gorgonzola using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
  1. Get 1 fennel bulb
  2. You need 225 grams pasta of choice
  3. Use 2 tbsp olive oil
  4. Take 1 shallot or small onion, chopped
  5. Use 300 ml bought or home made passata
  6. Prepare 150 grams small closed brown cepes ( mushrooms)halved
  7. Use 1 pinch sugar
  8. Provide 5 ml or 1 teaspoon fresh chopped,oregano
  9. Use 115 grams blue cheese of choice
  10. Take 1 pinch each, salt and.black,fresh cracked pepper
Instructions to make Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
  1. clean and cut fennel in half, cut,away the inner stem and root, slice the fennel intio fine slensder sticks.
  2. boil the pasta ,cook until just tender
  3. in the.meantime, heat oil in pan saute the onion and fennel for 3 minutes ,do not brown.
  4. add passata, sugar and oregano, simmer gently until the fennel is tender, season with salt and pepper.
  5. Drain pasta and.arrange fennel mixture on top.
  6. Crumble the blue cheese over the top.
  7. 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.
  8. 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.

Tomato-Gorgonzola Pasta Shells. this link is to an external site that may or may not meet accessibility guidelines. This simple Roman-inspired pasta dish starts with pantry ingredients and can easily be made vegetarian, if preferred. Building a Flavor-Packed Sauce with Leeks, Fennel, Tomatoes, and Guanciale. A pasta bake doesn't need a lot of time in the oven. Whisk Gorgonzola mixture into tomato sauce.

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