Macaroni cheese with pear, walnuts and chicory

servings2
45 minutes

Ingredients

Macaroni

  • 100g of Gorgonzola Piccante, plus extra for serving
  • 300g of macaroni pasta
  • salt

Poached pears

  • 2 Williams pears
  • 300ml of red wine
  • 200g of sugar
  • 1 cinnamon stick

To serve

  • 1 red chicory
  • 1 white chicory
  • 1 handful of walnuts, halved
  • 1 handful of baby spinach
  • balsamic vinegar

Method

1
Peel and core the pears. Combine the wine, sugar and cinnamon in a saucepan and bring to the boil, add the pears and leave to simmer for 15 minutes. Remove from the heat and leave to cool
  • 2 Williams pears
  • 300ml of red wine
  • 200g of sugar
  • 1 cinnamon stick
2
Remove the pears with a slotted spoon and bring the cooking liquor to a rapid boil. Reduce the wine by half, then pour over the pears. Leave to cool in the fridge
3
Cook the pasta in salted, boiling water for 7-9 minutes, stirring occasionally to keep the pasta from sticking together. Once the pasta is ready, drain in a colander, leaving approximately 50ml of water in the pan to help form the sauce
  • 300g of macaroni pasta
  • salt
4
Place the pasta back in the pan and add chunks of Gorgonzola. Stir until the cheese coats the pasta and becomes creamy
  • 100g of Gorgonzola Piccante
5
To serve, remove the pears from the cooking liquor and cut into thin slices. Spoon the pasta onto warmed plates
6
Cut the extra Gorgonzola into small cubes and scatter over the pasta with the sliced pear, chicory, walnuts and baby spinach. Finish with a drizzle of Balsamic vinegar and serve immediately
  • 1 handful of walnuts, halved
  • 1 red chicory
  • 1 white chicory
  • 533 1/3 handfuls of baby spinach
  • balsamic vinegar