Linguine Ristorante Ecco Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Linguine,
1 cup: Crumbled Gorgonzola cheese,
1 1/2: Red Bartlett pears, 1 lb
-, 4 oz
1/2 cup: Clarified butter,
3/4 cup: Grated Parmesan cheese,
1/4 cup: Pecans, 2 oz
-, 3 oz
-lightly toasted and,
1/4 cup: Plus 2 tbs mint leaves,
-coarsely chopped,
-chopped,
Directions:
In a kettle of boiling salted water cook linguine until al dente and
drain well
Meanwhile, halve and core pears and cut into
-inch thick wedges. In a
large heavy skillet cook butter over moderate heat, swirling skillet,
until golden brown. Saut pears in butter over moderately high heat,
turning, until softened, about 1 minute. Stir in pecans and
Gorgonzola, stirring until Gorgonzola is melted, and stir in
cup
Parmesan and
cup mint. Remove skillet from heat.
In a serving bowl toss together linguine and pear mixture until well
combined and sprinkle with remaining
cup Parmesan and 2 tbs mint.
Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95
Source from luhu.jp
drain well
Meanwhile, halve and core pears and cut into
-inch thick wedges. In a
large heavy skillet cook butter over moderate heat, swirling skillet,
until golden brown. Saut pears in butter over moderately high heat,
turning, until softened, about 1 minute. Stir in pecans and
Gorgonzola, stirring until Gorgonzola is melted, and stir in
cup
Parmesan and
cup mint. Remove skillet from heat.
In a serving bowl toss together linguine and pear mixture until well
combined and sprinkle with remaining
cup Parmesan and 2 tbs mint.
Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95
Source from luhu.jp