Thursday, 4 July 2013

Leek and Gorgonzola pasta with crispy chilli breadcrumbs

I do enjoy blue cheese, but unfortunately my fiancée does not. Needless to say, when she's out for dinner with friends, it's one of my go too foods. I don't often blog recipes because I'm usually following them rather than creating them, but I thought I'd share this really simple supper which uses classic combinations and is ready in minutes. For those who also don't like blue cheese try this with some ricotta.

Ingredients (serves 2):
1 onion diced
2 leeks sliced
2 cloves of garlic crushed
4 tbsp olive oil
A few sprigs of fresh thyme
200g gluten free pasta
125g Gorgonzola cut into pieces
1 slice of gluten free bread (the crust works well)
2 dried red chillies
Salt and pepper

  • Heat 2 tbsp olive oil in a frying pan. Add the onion and sauté for 2 mins. Then add the leeks, garlic and thyme and season.
  • Blitz the bread and dried chillies in a mini-chopper or blender. Heat 2 tbsp of olive oil in a frying pan and add the bread crumb mix. Keep the mix moving so you don't burn it
  • Now get your pasta on. I used Juvela fusilli which I put into a large pan, poured on boiling water and boiled for 8 minutes. When done, add this and a couple of table spoons of the pasta water to the frying pan with the leeks. Stir in the Gorgonzola and remove from the heat.
  • Pour the pasta, leeks and Gorgonzola into a bowl and scatter over the chilli bread crumbs. If you've got a few thyme flowers scatter these over to help show off your presentation!
Leek and Gorgonzola pasta with crispy chilli breadcrumbs