{"id":572,"date":"2016-01-13T16:05:13","date_gmt":"2016-01-13T16:05:13","guid":{"rendered":"http:\/\/axelakesson.com\/food\/?p=572"},"modified":"2016-01-29T00:03:02","modified_gmt":"2016-01-29T00:03:02","slug":"casarecce_with_gorgonzola_broccoli_and_tomato","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2016\/01\/casarecce_with_gorgonzola_broccoli_and_tomato\/","title":{"rendered":"Casarecce with gorgonzola, broccoli and tomato"},"content":{"rendered":"

\"\"<\/a>This is a nice pasta dish that I cook a lot because it’s relatively easy and really yummy.
\nThe nuts and vegetables can of course be varied to whatever is available in the shops or in season. When wonderful purple sprouting broccoli is in season I tend to use that, otherwise tenderstem broccoli works just fine.
\nOn this occasion I’ve used Casarecce pasta but any short shaped pasta shape will do.<\/p>\n

Ingredients for Casarecce with gorgonzola, broccoli and tomato:<\/strong>
\n200g Gorgonzola Piccante, cubed
\n200g tenderstem broccoli
\n250g Casarecce (or other short-tube pasta)
\n100g Cr\u00e8me fra\u00eeche
\n0.5 tsp Dijon mustard
\n15g butter
\n2 preserved anchovy fillets, finely chopped
\n2 cloves of garlic, finely chopped
\n3 vine-ripened tomatoes, concasse
\nHandful of pinenuts
\nHandful of walnuts
\nSplash of white wine or Vermouth
\nOlive oil
\nExtra Virgin Olive Oil
\nSalt
\nPepper<\/p>\n

How to make Casarecce with gorgonzola, broccoli and tomato:
\n<\/strong>First thing to do is to put a sheet pan in the freezer, which we will use later for the broccoli.
\nStart with putting on water for the pasta and when it’s cooking salt the pasta water to the salinity of sea water (around 10g salt to 1 liter water). Put on another pan of water for the broccoli, again with sea water salting levels.
\nMake a cross top and bottom on the tomatoes then put in a bowl with boiling water for a few minutes. When the skins are softened peel the tomatoes and then with a paring knife remove the bit of stem left at the top. Concasse the tomatoes and reserve.
\nPut the oven on 180C fan. Oil two sheetpans and put the pinenuts on one and walnuts on another. Lightly salt both the nuts. Roast the nuts in the oven until nicely golden. Leave the nuts on kitchen-towel to drain some of some of the oil off. When ready you can crush the walnuts with the underside of a pan or in a pestle and mortar.
\nStart the sauce by melting the butter with a touch of olive oil in a smallish stainless steel pan. When the bubbling subsides add the garlic and anchovies, stir constantly with a wooden spoon until the anchovy is dissolved and the garlic is slightly brown. Add the cubed gorgonzola to the pot together with a splash of white wine and the dijon. Lower the heat to low and continue stirring and basting the gorgonzola cubes until they melt. Add a large tablespoon of the cr\u00e8me fra\u00eeche and stir. Taste the sauce as you go along to see how dominant you want the gorgonzola to be, tame it with more cr\u00e8me fra\u00eeche if the sauce needs to be milder. That’s the sauce pretty much done, let it bubble away ever so gently on a low flame.
\nBoil the broccoli until tender, not too al dente but not too soft either. When cooked (test doneness with a sharp paring knife) drain the broccoli and then spread out on the frozen sheet tray to cool rapidly without leaking flavour. Set aside.
\nBoil the pasta. When done to al dente drain but save a bit of the starchy pasta water. After draining put the pasta back in the pasta pot and put some extra virgin olive oil through it.<\/p>\n

To assemble the dish, roughly chop the broccoli and add to the warm pasta pot. Toss to heat through. Check the consistency of the gorgonzola sauce and if too thick thin it out a bit with the starchy pasta water. Add the gorgonzola sauce to the pasta pot too and stir through. Finally add the tomato concasse and stir through.<\/p>\n

Serve the pasta on warmed pasta plates and top with the nuts.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a nice pasta dish that I cook a lot because it’s relatively easy and really yummy. The nuts…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220,223],"tags":[235,221,236,126],"class_list":["post-572","post","type-post","status-publish","format-standard","hentry","category-mains","category-pasta-mains","tag-broccoli","tag-gorgonzola","tag-nuts","tag-pasta"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=572"}],"version-history":[{"count":7,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/572\/revisions"}],"predecessor-version":[{"id":665,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/572\/revisions\/665"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=572"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}