Sunday, 22 August 2010

Garganelli con gorgonzola, pancetta, pere e noci - Pasta tubes with gorgonzola, bacon, pears and walnuts

This is a very easily and speedily concocted dish and is common in Bologna even if not totally native. While the pasta is cooking you can prepare the sauce. The cheese will melt into the pasta but all the sauce ingredients should remain distinct. The combination is sublime, a combination of salty, creamy, crunchy and sweet. If you or your guests are allergic to walnuts, substitute slivered almonds lightly fried in butter. There is no substitute for the gorgonzola.

Cooking hints: This is one of those occasions when you should buy the fresh pasta if it is available. Dry garganelli isn’t always made with egg, as it should be.

Preparation time: 25 minutes

150g streaky bacon
350g garganelli
2 pears
200g walnuts
200g gorgonzola

1. Grill the bacon until crisp and then snip into thin pieces with scissors, or serve as a slice.
2. Put the pasta on to boil.
3. Peel and dice the pears. Shell the walnuts. Cut the gorgonzola into dice.
Drain the cooked pasta and briefly combine with the rest of the ingredients in the pan.
Serve each portion as a mound with the bacon on top, as a slice or in pieces.
That’s it.

Wine match: how about Rosato Letizia, made by Letizia Gaggioli at Zola Predosa? Or, failing that, a full bodied rose like Villa Maria, made from the syrah grape?

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