Macaroni cheese with pear, walnuts and chicory
Item 1 of 1
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.
First published in 2015
Ingredients
Metric
Imperial
Macaroni
- 100g of Gorgonzola Piccante, plus extra for serving
- 300g of macaroni pasta
- salt
Poached pears
- 2 Williams pears
- 300ml of red wine
- 200g of sugar
- 1 cinnamon stick
To serve
- 1 red chicory
- 1 white chicory
- 1 handful of walnuts, halved
- 1 handful of baby spinach
- balsamic vinegar
SAVE RECIPE
Method
1
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
2
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
3
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
- salt
4
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
5
To serve, remove the pears from the cooking liquor and cut into thin slices. Spoon the pasta onto warmed plates
6
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
- 1 handful of walnuts, halved
- 1 red chicory
- 1 white chicory
- 533 1/3 handfuls of baby spinach
- balsamic vinegar
First published in 2015
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