John Myers
Gorgonzola Chard Tagliatelle
The perfect gorgonzola chard tagliatelle recipe with a picture and simple step-by-step instructions.
- 500 g Tagliatelle
- 300 g Fresh, young Swiss chard
- 300 ml Liquid cream
- 1 Large onion
- 2 Toes Fresh garlic
- 150 g Gorgonzola
- Salt pepper
- 150 g Date tomatoes
- 150 g Ital. Bacon Fior di Lardo Suino Nero Calabrese
- Wash the chard, sort and briefly blanch it in salted water. Pour into ice water, drain and set aside. Finely chop the onions and garlic. Melt 1 tbsp butter in a saucepan and steam both in it until translucent. Now add the cream and heat it up. Slowly melt the gorgonzola in the cream sauce. Season to taste with salt and pepper from the mill. Roughly chop the chard and fold into the cream sauce. The tagliatelle about 5-6min. Cook in sparkling salted water (al dente). Halve the date tomatoes and fold them into the sauce shortly before serving, or decorate the dish with them. Serve 2-3 slices of bacon with the dish. Enjoy your meal!
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