Tag: courses

10 first courses with gorgonzola – Italian Cuisine

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

Eight quick autumn first courses – Italian Cuisine

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Almonds, savory recipes for first and second courses – Italian Cuisine

The protagonists of Trapanese pesto are also perfect with meat or fish to prepare excellent Italian and international dishes. Not forgetting the savory pies

Almonds, how not to love them in the kitchen: they are tasty and energetic, they are versatile and perfect in making desserts but also in first and second courses. After all, properly salted, almonds in a bowl can be the perfect aperitif to deceive the wait. Fundamental in making innumerable dishes perfect, choosing some is just a matter of taste and gastronomic balance. We, among the savory recipes, we cannot but start from the pesto alla Trapani.

Almonds and pesto alla Trapani

The pesto sauce in the Trapani's style, which has ancient origins, is a reworking of the most famous Ligurian seasoning with the products that Sicily provides in abundance as the tomato and, precisely, the almonds. This is a sauce made with the addition of garlic, extra virgin olive oil, pecorino cheese, basil and black pepper. Peeled and raw almonds are the masters once they have been finely chopped or pounded in a mortar and then mixed together with the rest of the ingredients which in turn have been crushed with the pestle. Everything is mixed together with tomatoes (without peel and seeds). For the choice of pasta it is better to rely on tradition: in Trapani i busiati (a twisted macaroni-shaped fresh pasta) or i gnoccoli (a long fresh pasta), but many reach for the most famous bucatini or linguine.
A tasty variant is represented by rocket and almond pesto which provides the basis for perfect dressing of both pasta and rice, but also the right accompaniment to bruschetta and appetizers.

Almonds in meat from China to the Middle East

The gastronomic journey into the world of almonds does not stop with a first, though very famous and tasty. Because tradition has found a thousand uses for this seed that is rooted not only in Italian cuisine. One of the most famous dishes from China in the world is in fact the almond chicken where the morsels of meat cooked together with the onion and soy sauce are sautéed together with the toasted almonds. Without forgetting that it comes from the Middle East lamb with prunes and almonds, another absolutely delicious dish accompanied by couscous.

Almonds from fish to savory pies

For fish lovers, almonds adequately shelled and cut into thin strips become adequate coverage for salmon fillet generally cooked in the oven in a marinade of citrus fruits and ginger but also more simply just with a little oil. One cannot forget the fantastic contribution of almonds to savory pies. Typical is the almond cake, gorgonzola and vegetables where all its surface precisely covered wisely with this seed properly cut into strips. In short, the almonds that are harvested between August and September then become the pivot for an infinite quantity of savory dishes, and their only limit is the imagination of the cook.