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Rissoni with Caramelized Onions and Blue Cheese

: Rissoni with Caramelized Onions and Blue Cheese

I have great pasta book and since Petra was of bread and roses this recipe so much "gerost" has, I nachgekocht it . I Danish blue cheese used in cheese and I was much too bitter and intense in flavor. Maybe it tastes better with Gorgonzola. I had been bought ready fried onions and tomatoes on the court and that fits really great.

Ingredients 500 grams Rissoni (Rison) 30 grams butter

3 Tbsp. Olive oil

4 onions, sliced

180g blue cheese 100g mascarpone

140 grams of spinach leaves, chopped

Source: The Great Pasta Cookbook Könemann or dente bread and roses

The Rissoni in a large pot of boiling salted water until al. Drain well and put back into the pot. Meanwhile dieButter and the olive oil in a large cast-iron pan erhitzen.Die onions over low heat 20-30 minutes until golden brown karamelisieren.Mit a slotted spoon from the pan and lift Küchenkreppabtropfen. Mix the blue cheese with the mascarpone and the Zwiebelnin a bowl. The cheese with the spinach to mix and give diePasta. Season with salt and black pepper and serve.

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carrot pasta with pumpkin seed pesto

that healthy food can taste good, too, proves this recipe. Super Yummy! I have mingled with the other 4 tablespoons pesto cream fraiche, then the pesto a bit creamy and there is more sauce.

Serves 6
15 carrots, sliced planed
2 cups water
1 teaspoon bouillon extract
500 g whole-wheat pasta
2 bunch basil
6 garlic cloves
1 lemon, grated rind
4 tablespoons Parmesan
fresh
ground pepper 4 tablespoons pumpkin seeds 2 tablespoons olive
or pumpkin seed oil

4 tablespoons creme fraiche

carrots in broth 5-7 minutes not to boil. Whole wheat noodles cook, then strain type to the carrots. Basil leaves, garlic, lemon zest, Parmesan, pepper, pumpkin seeds and pumpkin seed oil in a tall mixing vessel fill. Broth of the carrot puree into mixing vessel and everything. Creme fraiche stir. Carrots and mix with the pasta sauce.

Source: naturkost.de