fry and pull. Cut the fennel, season with salt, pepper and a pinch of sugar, sauté in olive oil, extinguish with white wine, fold in nectarine wedges and pull.
For the sauce, sauté the remaining shallot cubes in olive oil, extinguish with white wine, add whipping cream, season lightly and add plucked Gorgonzola.
For this our wine expert recommends a 97 Pinot noir, winery Glen Carlouaus Paarl/South Africa.
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