A delicious mushroom dish for any occasion!
Clean, rinse and cut the spring onions into fine rings. Clean, rinse and slice radishes into strips and mix with one-third of the scallions in a baking dish. Season with salt and pepper.
2. cook pasta in enough boiling salted water according to package instructions until al dente.
Heat butter (or light butter) in a saucepan. Briefly sauté the remaining spring onions in it until soft. Add creamed gorgonzola in pieces a little at a time, stirring over medium heat until melted. Stir in vegetable soup. Season the gorgonzola sauce with grappa, salt and freshly ground pepper to taste and keep warm – but do not let it bubble up!
Drain the pasta in a sieve and put it back into the saucepan. Fold the Gorgonzola sauce into the pasta. Serve with radishes and spring onions. Cut cress leaves into small pieces and sprinkle on top.
Per person: 740 calories
air-dried or cooked ham and a small amount of baguette bread).
Kitchen tips:
If you don’t like the relatively strong flavor of Gorgonzola, you can also choose another type of cheese. Leftover cheese works well.
Chicory is enormously versatile. When steamed, it goes well with many other vegetables: mushrooms, tomatoes, onions. It also goes well with exotic spices such as curry, ginger and cardamom.
Chicory as a leaf salad is possible with
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