Tag: bacon

Pasta with gorgonzola, pears and bacon – Italian Cuisine

»Pasta with gorgonzola, pears and bacon


Wash the pears well and cut them into very thin slices (eliminating the central core): I did not peel them because I liked to add that extra touch of rustic, and also to prevent them from breaking too much; cut the gorgonzola into pieces.

Brown the bacon well in a non-stick pan, then add the pears and leave them to flavor, then set them aside.

In the same pan, melt the butter, then add the milk and gorgonzola and wait for the latter to melt.
In the meantime, cook the pasta and drain it al dente, then add it to the cream cheese and let it cook for a couple of minutes, then add the pears and bacon.

The pasta with gorgonzola, pears and bacon is ready, you just have to serve it.

Pasta with cauliflower and bacon – Italian Cuisine

»Pasta with cauliflower and bacon


clean the cabbage

First of all, clean the cauliflower from its leaves and central stem, wash it and divide it into florets.

Put the florets in a saucepan with garlic and a drizzle of oil and cook, then remove the garlic, cover with water, close with the lid and cook for at least 20 minutes or until they are very soft (depending on the size of the it takes).
Meanwhile, brown the bacon in a non-stick pan until golden and crisp.
Remove the lid, mash with a fork to obtain a coarse cream and let it dry, then add the bacon.

Towards the end of cooking the cauliflower, also cook the pasta, drain it al dente and add it to the sauce.

The pasta with cauliflower and bacon is ready, you just have to serve it.

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Roasted Chestnuts in Bacon Recipe – Italian Cuisine – Italian Cuisine


  • 12 roasted chestnuts
  • 12 slices of smoked bacon
  • Rosemary

For the recipe roasted chestnuts in pancetta, peel the roasted chestnuts and wrap them individually with the slices of pancetta. Scented with a few leaves of rosemary.
Settle them in in a baking tray lined with parchment paper and bake at 200 ° C for 6-8 minutes until the bacon becomes crispy.
Serve to taste on chestnut leaves.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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