Penne with pears and fennel in Gorgonzola wine sauce

Name: Penne with pears and fennel in Gorgonzola wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 2 (approx. 200 g) small fennel tubers; 2 red onions; 2 small pears; 400 g Pasta (e.g. penne rigate); 4 TABLESPOONS Olive oil; 150 ml dry white wine; 150 g creamy blue cheese (e.g. Dolcelatte); 50 g White bread (from the previous day; e.g. ciabatta)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
2 (approx. 200 g) small fennel tubers
2 red onions
2 small pears
400 g Pasta (e.g. penne rigate)
4 TABLESPOONS Olive oil
150 ml dry white wine
150 g creamy blue cheese (e.g. Dolcelatte)
50 g White bread (from the previous day; e.g. ciabatta)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash and clean the fennel. Cut off the fennel green and put aside. Cut the fennel into strips. Peel onions and cut them into thin slices.
2
Pears wash, quarter, core and cut into thin slices.
3
Cook the pasta in boiling salted water according to package instructions until al dente.
4
Heat 2 tablespoons of oil. Sauté the onions and fennel for about 5 minutes while turning. After about 3 minutes add pears and fry them. Season with salt and pepper. Deglaze with wine. Cut cheese into pieces.
5
Melt in the sauce.
6
Pluck the bread into pieces. Heat 2 tablespoons of oil in a frying pan. Roast the bread in it for about 2 minutes. Drain the pasta, collecting about 50 ml of pasta water. Put the noodles, pasta water and cheese sauce back into the pan, mix briefly.
7
Arrange on plates. Sprinkle with fennel greens and croutons.