How to Make Yummy Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola

Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola. Drain pasta and.arrange fennel mixture on top. See great recipes for Cheesy baked mushrooms in tomato sauce too! Pasta with Spinach Cream, Gorgonzola and Prosciutto.

Pasta with Sweet Sausage Ragù With Video! Pasta with Swordfish, Lemon and Capers. Pasta with Tomato Sauce, Ricotta and Romano Cheese - Baked Tomato Rigatoni. You can cook Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola using 10 ingredients and 8 steps. Here is how you cook that.

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

1. You need of fennel bulb.
2. It's of pasta of choice.
3. It's of olive oil.
4. It's of shallot or small onion, chopped.
5. You need of bought or home made passata.
6. It's of small closed brown cepes ( mushrooms)halved.
7. It's of sugar.
8. Prepare of or 1 teaspoon fresh chopped,oregano.
9. Prepare of blue cheese of choice.
10. You need of each, salt and.black,fresh cracked pepper.

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

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..

Mozzarella, Salt Kitchen pork & fennel sausage, mushroom, garlic, parsley. Mozzarella, gorgonzola dolce, slow-roasted Western Plains pork shoulder, sage, garlic, green apple coleslaw, Flying Brick cider dressing. The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour. Authentic Neapolitan restaurant bringing the classic dishes from this Italian region to San Diego at the heart of North Park.

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