Pears Au Gratin with Cocoa Pasta and Gorgonzola Sauce

Rating: 3.9 / 5.00 (10 Votes)

Total time: 45 min

Servings: 2.0 (servings)





Pasta dishes are always a good idea!

Pasta: Knead cocoa, egg, flour, oil, salt and water (adjust mass!) into a smooth dough. Leave to rest for about thirty minutes, covered with cling film. Then, using a pasta machine, roll out the dough thinly and cut into 1cm wide noodles.

Sauce: Cut Gorgonzola into cubes. Put clear soup and whipping cream into a saucepan and let it boil. Add cheese cubes, let melt and stir sauce until smooth. Season with black pepper.

Pears: Peel the pears, cut them in half lengthwise [2] and core them with a small baller. Poach the pears in a saucepan with sugar water. Remove and drain well.

Score pear halves in a fan shape, place on a baking sheet lined with parchment paper. Brush the pear halves with melted butter and sprinkle with powdered sugar. In the oven, under the grill coil or at high top heat, let the sugar melt on the pears until golden brown.

In the meantime, cook the pasta in boiling salted water until al dente, drain and rinse.

Fry the pasta in a pan with butter until warm, arrange on plates, dust lightly with cocoa, pour the sauce half over the pasta and add the pears.

[1] Not too ripe, so that the pears are not too soft, and above all not too sweet: then goes better with the Gorgonzola!

[2] Make sure that the stalks still remain on, that is

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