in Italy

Pasta with Gorgonzola sauce, pears, radicchio and walnuts

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Ingredients for 2 servings:

  • 1 pear(s)
  • 1 small radicchio
  • 1 tbsp oil, neutral
  • 1 handful of walnuts, chopped
  • 1 tsp sugar
  • 1 shot of white wine
  • 150g Gorgonzola
  • 100 ml cream if needed
  • n. B. salt and pepper, black
  • e.g. nutmeg, freshly grated
  • 400 g tagliatelle, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel, core, and dice the pear. Quarter the radicchio and cut into strips. Heat the oil in a pan. Add the nuts and caramelize with the sugar until lightly browned. Add the pears and radicchio and sauté. Deglaze with a splash of white wine. Melt the Gorgonzola in the liquid and, if desired, thicken the sauce with cream. Season with salt, pepper, and nutmeg. Meanwhile, cook the pasta (homemade or store-bought). When it’s ready, add it to the sauce and mix everything together. To serve, grind with black pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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