Today's recipe is an autumnal dish made with ingredients of excellence that balance are next to each other: pasta with apples, onions of Cureggio, Bacon and blue cheese fondue. In the plate they are perfectly wedded in the acidity of the apples (I used the Fuji, the firm flesh and crisp), the sweetness of the onion Cureggio blond and Fontaneto (Slow Food organoleptic qualities unique, read here If you want to know more), the flavour of pancetta piacentina Dop and soft gorgonzola fatness novarese. A few touches of grass data from Sage and thyme and crunchy almonds and the dish is ready. Very easy to prepare, It might seem made of hazardous combinations: the ingredients are instead in harmony and I guarantee that this first dish will give you great satisfaction.
Ingredients for 4 people:
- 340 grams of pasta
- 250 grams of onions blondes of Cureggio and Fontaneto
- 100 grams of pancetta piacentina Dop
- 2 Fuji apples
- 25 grams of chopped roasted almonds
- fresh thyme as required
- 4 Sage leaves
- a pinch of cinnamon
- salt and pepper
- 50 ml of prosecco Docg
- 2 teaspoons granulated sugar
- extra virgin olive oil as required
- 20 grams of butter
- 100 grams of gorgonzola
- 100 ml of cream
Cut the onion in thin slices, chop the bacon, Peel and dice apples. Put the onions in a pan with a little oil and 10 grams of butter and cook for 5 minutes on low heat. Season with salt, pepper, Add a teaspoon of sugar, thyme and Sage, Deglaze with prosecco and continue cooking over low heat and a lid until caramelized, adding if necessary a little hot water so it will not dry out.
Sauté the apples over high heat with the remaining butter, a teaspoon of sugar and a pinch of salt.
Fry the bacon in a pan already hot, over high heat and no other fats, until it becomes crispy, then add the almonds and set aside.
For the gorgonzola fondue, heat the cream over low heat, bringing it nearly to a boil, then add the gorgonzola cut into pieces and mix, always a very low heat, until the cheese melts, then set aside. As the fondue loses heat, will become more dense.
Cook pasta in salted water and drain it al dente setting aside a glass of boiling water. Season the pasta with onions, Apples, the bacon and mantecarla with cooking water.
Composition of the dish: put in the middle of the plate portion of dough, accompany with gorgonzola fondue (I do several laps around the fondue thin pasta but not put over pasta), Garnish with fresh thyme and Sage and serve immediately. Bon appétit!