Smoked Trout with creamy Gorgonzola cheese sauce, sauted pears and walnuts Pasta

1/2 pound of smoked trout flaked (skin and bones removed)
1 pound box of penne pasta
1/2 cup walnuts (broken into medium pieces)
2 tablespoons butter
2 firm pears
8 ounces of gorgonzola cheese
4 tablespoons of parmesan cheese
2 cups of milk
4 tablespoons of mascarpone cheese (substitute cream cheese if not available)

Cook pasta per directions on the package. Drain the pasta reserving 1/2 cup of the cooking water. When the pasta is finished add the mascarpone cheese and 1/2 cup of the cooking water into the same pot and stir to coat the pasta with the melted cheese. Cover and keep warm.

Heat a medium size skillet on your stove. Dry roast the walnut pieces for 2-3 minutes, stirring constantly. Remove walnuts from the heat and set aside to cool for later use. Peel and core the pears. Cut the pears into 1 inch pieces. Melt the butter in the skillet and sauté the pear pieces till tender (2-3 minutes). Remove the pears from the skillet and set aside. Remove any wax from the outside of the gorgonzola cheese. Reserve 1/4 of the gorgonzola cheese, crumble into small pieces and set aside. Crumble the remaining gorgonzola cheese. Add the milk to the skillet and heat on low heat till it starts to simmer. Add the crumbled gorgonzola cheese and stir constantly to melt. Add the parmesan cheese and stir to create a thicker sauce. When the sauce coats a spoon it is ready. Add the pear pieces, crumbled smoked trout, walnuts to the sauce. Serve the sauce over the pasta. Sprinkle with the 1/4 reserved crumbled gorgonzola cheese. Serves 4 people.

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This web page was last modified on Monday, April 26, 2010

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