Penne with roasted onions, Frisian blue and walnuts from Diana Henry

This week the I heart Cooking Clubs starts to feature a new chef: Diany Henry. I decided to prepare an autumn recipe from her website: Penne with roasted onions, gorgonzola and walnuts. I try to buy as many local products as I can, so I used rapekernel oil and Frisian Blue.

For those who aren’t familiar with rapekernel oil, a short explanation. In spring Schleswig-Holstein is blooming yellow.

Rapsfeld 003

It’s a versatile plant, you get honey, rapekernel oil, petrol and pyrotechnic articles from it. Rapekernel oil is cold pressed and has a nutty taste. It has no cholesterol and contains valuable Omega-6 and Omega-3 fatty acids. The processed oil is known in Canada and North America as canola.

The Frisian blue

©Friesisch blue - Frisian blue

is the only blue cheese produced in Schleswig-Holstein.

I used it for

Penne with roasted onions, Frisian blue and walnuts

©Penne with roasted onions, Frisian blue and walnuts from Diana Henry(2)

A wunderful lunch!

Penne with roasted onions, Frisian blue and walnuts from Diana Henry

yield:Serves 3 – 4

©Penne with roasted onions, Frisian blue and walnuts from Diana Henry(1)

The combination of sweet onions, blue cheese and walnuts is to die for.

ingredients:

  • 3 large onions, peeled and halved, abeout 420 grams
  • 3 tbsp rapekernel oil, Diana Henry used 6 tbsp. olive oil
  • 2 tbsp balsamic vinegar
  • Salt, pepper
  • 250 grams penne rigate; Diana Henry: 300 grams
  • 100 grams Frisian blue cheese, crumbled, Diana Henry: gorgonzola
  • 3 tbsp flat-leaf parsley, coarsely chopped
  • 75 grams toasted walnut pieces
  • 5 tbsp extra-virgin olive oil

SOURCE

modified by Ulrike Westphal from:
Diana Henry Website

PREPARATION

  1. Divide each onion half into three crescent-shaped slices, about 1.5 cm thick. Toss in a roasting tin with the oil, balsamic and seasoning. Roast at 190 °C for 30–35 minutes, shaking the tin every so often. The onions should be tender and slightly charred.
  2. Cook the pasta, drain and return it to the saucepan. Add the onions, cheese, parsley walnuts and remaining olive oil. Stir and serve.

total time: 45 minutes
preparation time:5 minutes
cooking time: 35 minutes

 
 

IHCC
 
 
For all other great Welcome Diana Henry! recipes visit the I heart cooking clubs site

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