Farfalle with pumpkin sauce and blue cheese Recipe
Recipe Ingredients for Farfalle with pumpkin sauce and blue cheese
| Amount | Ingredient |
|---|---|
| 500 grams | Farfalle |
| 1 pc | Garlic |
| 1 / 2 St | Onion |
| 1 / 2 tsp | Fennel seeds |
| 1 tbsp | Butter |
| 250 grams | Pumpkin (seeded, peeled) |
| 50 ml | Dry vermouth |
| 400 ml | Chicken broth |
| 100 grams | Blue cheese |
| 20 g | roasted pumpkin seeds |
| 2 tbsp | Pumpkin seed oil |
| some | Salt and pepper |
Farfalle with pumpkin sauce and blue cheese Recipe Directions
Garlic and onion into cubes, chop the fennel seeds in a mortar and kneaded with a little butter. Everything can sauté in butter 2 minutes. Smaller pumpkin destruction and gross jokes mitsch 5 minutes.
Deglaze with vermouth, dry cut. Then fill with the broth and 20 minutes until soft. Blend with half the cheese in a blender and season with salt and pepper.
Farfalle according to package directions until al dente, and divide these with pumpkin sauce on plate. Crumble remaining cheese over the noodles, sprinkle with pumpkin seeds and pumpkin seed oil drizzle.
