Tagliatelle with Gorgonzola, Walnuts and Pears

Are a creamy dish proposal, with an appetizing aroma and a refined and delicious flavor, capable of surprising with its simplicity. It is a mix of flavors that sees homemade tagliatelle, a classic of our grandmothers, wrapped in the creaminess of a sauce enriched by the strong and very aromatic flavor of gorgonzola, sweetened by the presence of caramelized pear with lime honey, while a crunchy note is given by walnuts. This dish offers three very successful combinations: the first, a classic contrast between gorgonzola and honey, which sees the spicy and salty element of blue cheese contrast the fresh and sweet flavor of lime honey, evocative of the scents of mountain herbs and mint. The second combination is the perfect combination of nuts and honey, not only sweet and delicious, but also nutritious due to the rich supply of vitamins, minerals, proteins and carbohydrates. Finally, the more classic combination of gorgonzola and pears, mentioned in the famous popular saying "to the farmer don't let people know how good cheese with pears is", completes the picture. This dish combines these three classic combinations to create a fabulous dish for the palate, able to satisfy every taste desire. It is a dish that will conquer all lovers of particular flavors, where the sweet aroma of honey and pears contrasts with the strong flavor of gorgonzola, all enriched by the unique texture of crunchy walnut kernels. Now let's see what we need to make our Tagliatelle with Gorgonzola, Walnuts and Pears. Ingredients for the tagliatelle 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of Organic Extra Virgin Olive Oil You will also need 250 grams of gorgonzola 100 ml of cooking cream 1 kaiser pear 15 walnut kernels Honey Preparation Prepare the tagliatelle by putting all the ingredients in the planetary mixer and operating the mixer. We work for a long time to obtain a smooth and homogeneous dough. Let it rest, covered with a bowl, for 10 minutes. After the indicated time, roll it out with a rolling pin into a thin sheet, roll it up and cut it with a knife to the desired thickness. Wash and peel the pear, peel it, remove the core and cut it into cubes. Put it in a saucepan with 4 tablespoons of Italian Honey and caramelize over low heat. In a large pan, put the gorgonzola in pieces with the cream and melt gently. In plenty of boiling salted water, cook our tagliatelle for a couple of minutes, then drain them and add them to the gorgonzola with the cream, add the caramelized pears and sauté them (if necessary, add a couple of tablespoons of pasta cooking water). Plate and sprinkle with coarsely chopped walnuts.