Linguine with Gorgonzola, Pancetta and Wilted Rocket
This is a lovely combination of assertive flavours that harmonise together perfectly.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from How to Cook Book One.
Begin by putting the pasta on to cook (see How to Cook perfect pasta) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together.
Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly.
Then add the garlic to the pan and toss that around for about 1 minute.
Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan.
When the pasta is ready, drain it immediately and return it to the saucepan. Now add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, then return the pan to a low heat and toss everything together very thoroughly for about 1 minute.
Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over.
Serve with a mixed leaf green salad.
A nice starter would be some mixed salami and ciabatta.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
Good old tinned sardines are fashionable again and are an ideal storecupboard ingredient, great for serving on toast sprinkled with a little balsamic and lots of seasoning. This is also the perfect storecupboard meal for two.
Prepare the mixture the day beforehand and you'll enjoy lovely gnocchi with crisp edges and fluffy insides. Use vegetarian versions of the cheeses for a meat-free treat packed with flavours of Italy.
The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.
Most Popular recipes
03 Sep 2015 23:09
03 Sep 2015 19:30
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
04 Sep 2015 09:57
Sorry for no reply
03 Sep 2015 21:44
31 Aug 2015 10:37
21 Aug 2015 13:00