Pasta in a creamy roasted onion & fennel sauce with pork meatballs & Gorgonzola
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Pasta in a creamy roasted onion & fennel sauce with pork meatballs & Gorgonzola
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 3 brown onion peeled, halved and cut into 2 mm slices
- 1 fennel bulb whites part only, large, sliced into 2mm slices
- ¼ cup extra virgin olive oil
- 30 butter gms
- 4 flour level tablespoon
- milk full cream, about 500ml
- ¼ cup chardonnay wine Dewetshof Estate Finesse
- 1 tsp Dijon mustard
- Pinch nutmeg
- salt freshly ground
- ground white pepper freshly ground
- 70 gorgonzola cheese 80gms
- 40 Parmesan Cheese grated
- 1 Tbsp Italian parsley finely chopped
- 400 tagliatelle or linguini
- 6 pork sausages meat removed from casing to make 4 -5 meatballs per sausage, approx 250gms
Instructions
- Pre-heat the oven to 180C / 350F and put the onions and fennel in a medium-sized dish. Add the olive oil, season well with salt and pepper, and toss to coat. Roast for 1 hour, stirring the onions about 3 times during the hour.
- While the onions are roasting, make the white sauce by melting the butter in a small pot. Add the flour and stir to form a roux (paste). Add the wine and the milk in parts until you have a white sauce. Add the Dijon, salt, pepper & nutmeg, and let this cook until it cannot thicken any further over a low flame. Add the Gorgonzola and about half the Parmesan and allow this to melt in. You can take this off the heat if there is still some time left for the onions.
- Get the water on the boil for the pasta and make the meatballs.
- Cook the pasta until al dente and reserve about ¼ cup of the cooking liquid.
- Fry the meatballs in a non-stick pan to which you have added a splash of olive oil. Toss them around to ensure even cooking. Once this is cooked remove from the heat and set aside. You want to be cooking the pasta and making the meatballs at the same time to ensure that everything finishes cooking simultaneously.
- Once the onions have roasted, toss them into the white sauce on the stove and allow this to bubble for about 5 minutes over a low flame. Add some of the pasta water to thin the sauce down a bit (1/4 – ½ a cup). Adjust seasoning and add the parsley. You can also add a little more milk if necessary.
- Toss the sauce over the pasta and serve immediately with the meatballs on top and the rest of the grated Parmesan.
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