This remarkable dish from Matt Cheal looks intricate but the process is pretty straightforward. Macaroni cheese, matching Gorgonzola-coated pasta with red wine-poached pears and chicory for a refined take on a classic.
Matt Cheal counts his father and chef Luke Tipping as his two biggest influences; both helped him rise to the position of Head Chef at the Midlands culinary institution of Simpsons, and have helped push him forwards with his new ventures.
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Peel and core the pears. Combine the wine, sugar and cinnamon in a saucepan and bring to the boil, add the pears and leave to simmer for 15 minutes. Remove from the heat and leave to cool
2 Williams pears
300ml of red wine
200g of sugar
1 cinnamon stick
Remove the pears with a slotted spoon and bring the cooking liquor to a rapid boil. Reduce the wine by half, then pour over the pears. Leave to cool in the fridge
Cook the pasta in salted, boiling water for 7-9 minutes, stirring occasionally to keep the pasta from sticking together. Once the pasta is ready, drain in a colander, leaving approximately 50ml of water in the pan to help form the sauce
300g of macaroni pasta
Place the pasta back in the pan and add chunks of Gorgonzola. Stir until the cheese coats the pasta and becomes creamy
100g of Gorgonzola Piccante
To serve, remove the pears from the cooking liquor and cut into thin slices. Spoon the pasta onto warmed plates
Cut the extra Gorgonzola into small cubes and scatter over the pasta with the sliced pear, chicory, walnuts and baby spinach. Finish with a drizzle of Balsamic vinegar and serve immediately
2 2/3 handfuls of walnuts, halved
1 red chicory
1 white chicory
533 1/3 handfuls of baby spinach
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