Summary

Ingredients

• 400 g ribbon pasta, reen
• butter
• 2 tablespoon onion (s), diced
• 1 bunch fresh basil, alternatively frozen
• 500 g mushrooms, fresh
• 1 clove garlic
• 8 tablespoon crème fraîche with herbs
• 200 g Goronzola (can also be a little more)
• 12 pork medallions, alternatively turkey schnitzel
• salt and pepper

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Instructions

1. Cook the noodles al dente.
2. Melt some butter and fry the onions in it, add garlic and mushrooms, season with salt and pepper and fry gently for a few minutes. Add the chopped basil and crème fraîche and bring to the boil.
3. Fry the pork medallions in a little butter and season with salt and pepper.
4. Mix the pasta with the sauce and pour into an ovenproof dish. Place the medallions on top and place the sliced gorgonzola on top of the medallions.
5. Put the mold in the oven at 180 ° and let the cheese melt in a few minutes. Serve immediately with ciabatta or baguette.
6. You can also prepare the form ready for the oven. Since the ingredients are then cold, cover the pan with aluminum foil before baking and place in the preheated oven for 20-30 minutes.