Fusilli With Florence Fennel, Red Endive, Mushrooms and Porc Loin

Fusilli mit Radicchio, Pilzen, Fenchel und Schweinefleisch © Liz Collet,Pasta, Radicchio, Fenchel, Schweinefleisch, Pilz-Gorgonzola-Sauce, Pilzsauce, Gorgonzolasauce, Käsesauce, Sauce, Gemüse, Salat, Fleisch, Milchprodukt, Blauschimmelkäse, Gastronomie,

Fusilli mit Radicchio, Pilzen, Fenchel und Schweinefleisch © Liz Collet

Matter of fact, this pasta recipe is nothing more than combination of leftovers of ingredients bought last weekend and used partly during week for several meals (See more here, there and here, please).

Fenchelknolle © Liz Collet

Fenchelknolle © Liz Collet

Fusilli are perfect for this recipe as always with sauces. But You might use conchiglie, sconcigli, trottole, fisarmoniche, primule for example.

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While cooking the pasta al dente, there’s plenty of time to cut some pieces from porc loin, red endive, florence fennel

Fenchelknolle © Liz Collet

Fenchelknolle © Liz Collet

and mushroom slices.

Schwarzer Pfeffer © Liz Collet

Schwarzer Pfeffer © Liz Collet

Heat a pan, put some butter in it and roast the pieces of porc together with the mushrooms. Add some milk, cream, vegetable stock or Riesling. Add florence fennel and a piece of Gorgonzola to melt it and cook it some minutes to creamy sauce. For the finish add some cream, the pasta and red endive. Give a pinch of salt and black pepper to spice and serve it with some of the fennel herbs.

Bon appétit!

 

Images: © Liz Collet

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About Liz Collet

Photographer, Author, Foodstylist, Jurist
This entry was posted in Foodstill, Pasta of The Week, Produktfotografie & Bildagenturen, Rezept and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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