John Myers
Ingredients for 2 servings:
- 160 g pasta (maccheroncini) or other pasta with a short cooking time
- 300 g mushrooms, white
- 100 g bacon, sliced
- 3 spring onions
- 75 g grapes, dark
- 60 g Gorgonzola, dolce, creamy
- 400 ml chicken broth
- 100 ml cream
- 50 ml dry white wine
- 2 tsp pepper, green, pickled
- 20 g butter
- Parsley, fresh
- n. B. salt and pepper, black
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
A delicious pasta dish with that certain something.
Clean and slice the mushrooms. Wash the spring onions and slice them into rings, separating the green parts from the white parts. Wash and quarter the grapes. Remove the rind from the Gorgonzola and dice them. Cut the bacon crosswise into strips about 1 cm wide. Spread the mushrooms in a wide, deep, non-stick pan and roast them dry for about 4 minutes over high heat, stirring occasionally to allow most of the liquid in the mushrooms to evaporate. Reduce the heat to medium, spread the bacon strips, add the butter, and heat. Fry the bacon for 4 minutes, but do not let it crisp. Add the white parts of the spring onions and sauté for another 1 minute. Deglaze with white wine, increase the heat again, and reduce the wine for about 1 minute. Top up with chicken stock, immediately pour in the cream and add the Gorgonzola cubes. Melt the cheese while stirring, then bring everything to a boil. Add the pasta and spread it evenly in the pan. Cover and cook for about 5-6 minutes, until the pasta is al dente. Remove the lid and add the green peppercorns (slightly drained). Add the grapes and the green rings of the spring onions, stir the contents of the pan thoroughly, and bring back to a boil briefly. Season with black pepper and a little more salt, if desired. Garnish with fresh parsley when serving. Note: I used pasta with a 5-minute cooking time.
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