Pear Gorgonzola Farfalle Food

PEAR & GORGONZOLA FARFALLE

Steps:

• Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey.
• Meanwhile, slice the radicchio 1cm thick. Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway.
• Peel the pears with a speed-peeler, then quarter, core and finely slice lengthways. Toss into the pan, crumble in most of the walnuts, add a splash of pasta cooking water, reduce to a medium heat and pop the lid on, then leave to caramelize slightly.
• Toss the drained pasta and oozy Gorgonzola into the pear pan with a splash of red wine vinegar, and a splash of reserved cooking water, if needed.
• Taste, season to perfection with sea salt and black pepper, crumble over the remaining walnuts and drizzle with 1 teaspoon of extra virgin olive oil.

PEAR GORGONZOLA TART

Steps:

• Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
• Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
• When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
• Cut into squares or wedges and serve.

GORGONZOLA-PEAR TOASTS

Steps:

• Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
• Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.

FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• Melt butter in a 2 qt saucepan over medium heat.
• When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• Gradually whisk in the milk.
• Bring the sauce to a simmer.
• Simmer for 2 minutes, whisking constantly.
• Remove from the heat.
• Add the Gorgonzola and stir until melted.
• Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• Set aside and cover to keep warm.
• Heat the oil in a heavy large skillet over medium heat.
• Add the mushrooms and sauté until tender and golden, about 12 minutes.
• Stir in the peas.
• Season to taste with salt and pepper.
• Cook farfalle according to pkg directions and drain.
• Transfer the pasta to a large bowl.
• Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
• Season the pasta with salt and pepper, if needed and top with chopped chives.

GORGONZOLA PEAR PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
• Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

PEAR & GORGONZOLA CROSTINI

Steps:

• Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
• Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
• Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
• Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
• Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
• Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.