Tasty first courses based on gorgonzola. Here are our recipes and our tips
The gorgonzola is one of those ingredients that does not really agree with everyone. Either you love it or you hate it. It has that strong and blue taste and that unmistakable and very intense smell that many do not appreciate. But if instead you are among those who cannot do without it, then the first that we present, creamy and tasty, will be for you. These are classic and easy to make recipes to bring to the table whenever you feel like pampering yourself a little.
Sweet or spicy?
The choice of the type of gorgonzola depends more than anything else on your palate and also on the result you want to obtain. Sweet gorgonzola agrees with everybody, and children like it too, especially when it comes to pasta dishes if you want a wrapping dressing. Spicy, on the other hand, is tastier and is perhaps more suitable for an appetizer or cold dishes such as rich salads.
Creamy or compact?
Also in this case, choose the consistency of gorgonzola based on the recipe and the result you want to obtain. For a wrapping and creamy dressing, we suggest you use the softer variant, perhaps even with the addition of a little mascarpone or fresh cream. To stuff a stuffed pasta, instead, or to enrich a polenta, you can also use the more compact gorgonzola that with the heat will melt anyway, but not entirely and will keep its consistency, which in this kind of preparations makes the difference.
No more creamy!
If you use gorgonzola to season a simple pasta dish (long or short) remember to add some cooking water to melt the cheese well and tie the sauce to the rest. This rule applies especially if you choose gnocchi. To prevent it from sticking too much, prepare a cream of gorgonzola and cooking water and season the gnocchi a few minutes before serving.
Top pairings
What to combine with gorgonzola? Everything that is cold seasons like autumn and winter. So go ahead for squash, walnuts and bacon: the most classic drownings; but also with sweet fruits like figs and pears because the contrast enhances the flavors. Instead, among leaf vegetables we recommend spinach, radicchio, rocket and chard.
Here are some recipes
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