Tag: Gorgonzola

Rösti recipe of potatoes and gorgonzola bechamel – Italian cuisine reinvented by Gordon Ramsay

THE Rosti they are a typical Swiss preparation based on potatoes that come grated and compacted in pancakes to be cooked in a pan until you obtain a golden crust. They are traditionally combined with eggs for a complete single dish but if served with accompanying saucesthey can also become a tasty treat appetizers.

In today’s recipe we offer you i rösti with a béchamel sauce gorgonzola Dop, a cheese that is one of the most loved Italian excellences, even abroad, where it is exported from Europe to the United States, up to the East and Australia). He was born in the 9th century, apparently in Lombard town of the same name, near Milan: according to legend, a shepherd hid some cow cheese in a cave to protect it from thieves. Months later he found it with the characteristic veins, given by the typical blue mold.

Also discover these recipes: Potato and carrot rosti with gorgonzola mousse, Rösti, eggs and bacon, Potato rosti with sautéed peppers, Potato rosti with trout fillet, Rösti lollipops.

Gorgonzola and pear croquettes – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First of all, prepare the béchamel sauce: melt the butter in a saucepan with a thick bottom, then stir in the flour all together.

Also add the milk (even better if previously heated) mixing well with a whisk, then place on the heat over low heat and cook until it has thickened, continuing to stir constantly.
Remove from the heat, season with salt and pepper and add the gorgonzola, stirring until it melts completely.

Transfer to a plate, cover with cling film and leave to cool completely.

In the meantime, peel the pear, remove the core and cut into cubes.
Then cook for 5-10 minutes (they should soften) in a non-stick pan with sugar, vinegar and a drizzle of oil, stirring occasionally.

Cut the gorgonzola into small pieces.

When the béchamel is completely cold, turn it out onto a lightly floured work surface, sprinkle with more flour and divide into about 10 pieces with a floured knife.
Take one piece at a time, place a few cubes of pear and a piece of cheese in the center and close well, creating a ball.

Proceed with the breading: beat the egg on a plate, dip the balls first in the egg and then in the breadcrumbs.

Proceed with a second breading step: dip the already breaded croquettes again in the egg and then again in the breadcrumbs.

Finally, fry in already hot oil, a few at a time, draining them on kitchen paper once they are golden brown.

The gorgonzola and pear croquettes are ready, serve them nice and hot.

Rustic tart with caramelized onions and gorgonzola: an irresistible combination – Italian cuisine reinvented by Gordon Ramsay

There rustic tart with caramelized onions and gorgonzola it is an easy and delicious recipe, which will take you through a gastronomic journey, mixing sweetness, intensity and crunchiness. It is, therefore, a culinary experience capable of combining tradition with innovation, perfect for conquering the taste of anyone who loves genuine and satisfying gastronomic pleasure.

Advice

To achieve maximum success in preparing the rustic tart with caramelized onions and gorgonzolahere are some tips that will guide you through the culinary process. Prepare the dough for the tart calmly, ensuring an even distribution of the ingredients. Let the dough rest in the refrigerator for at least 30 minutes; this step will favor the crumbly consistency and ease of processing. Choose quality onions and slice them evenly. Caramelize them slowly to develop deep, sweet flavors. Add a pinch of salt to intensify the flavors. When you roll out the dough, give it a rustic shape to underline the homemade aspect of the preparation. Arrange the caramelized onions and gorgonzola over the pasta, creating a balanced layer of flavors. During cooking, check the browning of the crust to avoid burning. It will be ready when the pasta has acquired a golden color. Bring the dish to the table on special occasions or elegant dinners, as a tasty appetizer or main course. Its versatility makes it suitable for every season; serve it hot on cold winter evenings or at room temperature during the more temperate months.

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