BLUE CHEESE ORECCHIETTE

[Martin_Zwick]

Here we have cozy&comforting TV dinner and perfect for these dark times when we are all watching CNN etc. Thanks to the pasta shape you can eat it in a bowl which helps sitting in front of a TV. Or if you have enough of these gruesome pictures from Ukraine, then you can watch Netflix „Inventing Anna“ Episode 4 and enjoy our COSM chair as main actor.


Ingredients

250g Orecchiette
1 little cauliflower
200g Gorgonzola dolce
100ml heavy cream
fresh thyme leaves
butter/olive oil


Preparation

1. Cut the cauliflower in very little florets and wash

2. Pre-heat the oven to around 220 C or 428 F. Cook the cauliflower florets in a knob butter and olive oil for 2-3min, also add thyme leaves&salt. Put in the oven for around 30min.

3. After 15min cook the Orecchiette for 12-15min
   
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4. Melt the cheese in heavy cream on very low heat for around 5min.

5. Remove the cauliflower from the oven and add the cooked pasta, combine.

6. Now add the blue cheese sauce to the pasta and combine.

7. Finally add some black pepper and thyme leaves on top. ENJOY

[Sean_Haggerty]

GD that looks fantastic, going to try out this weekend

[Abbie_S]

Yum! I need this in my life. Gorgonzola Dolce is so addictive.

[Abbie_S]

Thanks for the recipe. It was delicious and simple to make. My husband and I both had seconds. We paired it with an off-dry Chenin Blanc, which was good, but I think there is probably a better pairing. What would you suggest? I will definitely make this again.

[Martin_Zwick]

Thanks for the recipe. It was delicious and simple to make. My husband and I both had seconds. We paired it with an off-dry Chenin Blanc, which was good, but I think there is probably a better pairing. What would you suggest? I will definitely make this again.
0EC5E39E-E946-4FDD-9641-331CD728277C_1_102_o.jpegDABD5885-A42B-4726-838F-A7F759D18793_1_102_o.jpeg

WOW…….this looks such beautiful.

We had a Chablis and I recommend it. And in generell a BestBuy.

[Abbie_S]

Thanks for the recipe. It was delicious and simple to make. My husband and I both had seconds. We paired it with an off-dry Chenin Blanc, which was good, but I think there is probably a better pairing. What would you suggest? I will definitely make this again.
0EC5E39E-E946-4FDD-9641-331CD728277C_1_102_o.jpegDABD5885-A42B-4726-838F-A7F759D18793_1_102_o.jpeg

WOW…….this looks such beautiful.

We had a Chablis and I recommend it. And in generell a BestBuy.


8229F053-F82A-4AE1-8754-E7A337E7CAA2.jpeg

Thanks. I always have trouble pairing with blue cheese, unless it’s a dessert wine. Chablis is an area I have very little experience with. I need to change that.

[Martin_Zwick]

Thanks for the recipe. It was delicious and simple to make. My husband and I both had seconds. We paired it with an off-dry Chenin Blanc, which was good, but I think there is probably a better pairing. What would you suggest? I will definitely make this again.
0EC5E39E-E946-4FDD-9641-331CD728277C_1_102_o.jpegDABD5885-A42B-4726-838F-A7F759D18793_1_102_o.jpeg

WOW…….this looks such beautiful.

We had a Chablis and I recommend it. And in generell a BestBuy.


8229F053-F82A-4AE1-8754-E7A337E7CAA2.jpeg

Thanks. I always have trouble pairing with blue cheese, unless it’s a dessert wine. Chablis is an area I have very little experience with. I need to change that.

You will like it, I am confident. Chablis is very food-versatile. No wonder the French serve it in their Bistros. Chablis shows freshness, fruit and minerality. My recommendation is more or less the entry-level and well-made. Only 17€ in Gernany.

[Stan_Y]

Any experience substituting for something besides blue cheese? My daughter eats almost anything but not blues or washed-rind cheeses; she would probably tell me to just throw some Barber’s in it or maybe Comte. (I might try throwing on some toasted bread crumbs too.)

[Martin_Zwick]

Any experience substituting for something besides blue cheese? My daughter eats almost anything but not blues or washed-rind cheeses; she would probably tell me to just throw some Barber’s in it or maybe Comte. (I might try throwing on some toasted bread crumbs too.)

Fontina

Scamorza - smoked Mozzarella

[Stan_Y]

Think I may have just the wine for this too after a run to my local wine shop today, either '19 Selbach-Oster Zeltinger Ur alte Reben, or '19 Brundlmayer Ried Kaferberg Gruner.

[Linda_Baehr]

Thanks for the recipe. It was delicious and simple to make. My husband and I both had seconds. We paired it with an off-dry Chenin Blanc, which was good, but I think there is probably a better pairing. What would you suggest? I will definitely make this again.

I like off-dry whites with bleu cheese. How about Riesling! Or Gewurz. Love it with bleu.

[Martin_Zwick]

Thanks for the recipe. It was delicious and simple to make. My husband and I both had seconds. We paired it with an off-dry Chenin Blanc, which was good, but I think there is probably a better pairing. What would you suggest? I will definitely make this again.

I like off-dry whites with bleu cheese. How about Riesling! Or Gewurz. Love it with bleu.

Of course Riesling works too. BUT I found Chablis a better match.

In generell I should drink more Chardonnay. haha

[Martin_Zwick]

P.S.

Blue Cheese Orecchiette taste also delicious on Day 2 re-heated.