Subscribe via RSS

Pumpkin and gorgonzola risotto – Italian Cuisine

Peel the pumpkin, wash it and cut it into cubes.

Prepare the other key ingredients so they are ready for use: clean the shallots and chop, chop the gorgonzola in a bowl and heat the broth.

Fry the shallot in a pot with a little oil.
When it becomes transparent, add the pumpkin and cook for a few minutes, then blend with the wine. Add salt.
Once the wine has evaporated, add the rice and toast it in the sauce, stirring constantly.

Start adding the stock, little by little, adding more as it is absorbed.
At the end of cooking, when off, stir in with gorgonzola and parmesan.

Your pumpkin and gorgonzola risotto is ready: serve and serve immediately.

Gorgonzola PDO withdrawn for microbiological risk – Italian Cuisine

The Ministry of Health ordered it: contamination of the bacterium responsible for listeriosis is possible. Lots are sold by multiple brands

If you bought sweet Gorgonzola DOP, before consuming it, check the brand: the Ministry of Health has ordered the withdrawal of some lots, due to microbiological risk. Contamination of listeria monocytogenes, the bacterium responsible for listeriosis, is possible. The lots have been put up for sale by several brands, like Bella Italia, Igor Blu, Leonardi House, Novarì, Colle Maggio, but they have all been produced in the Cameri factory, in the province of Novara.

Listeria infection

Listeria infection, which can contaminate raw foods, such as meats and vegetables, but also dairy products prepared with unpasteurized milk, can manifest itself in two forms. The typical one of the poisoning, which a few hours from the consumption of the food causes diarrhea, or the more invasive one, "Systemic" (which can occur even up to three months after ingestion), from the intestine it passes into the blood and spreads in the organism up to the nervous system, causing encephalitis, meningitis and forms of sepsis.

More people at risk are those immunosuppressed, the elderly, the children and the pregnant women (the infection can cause pregnancy problems). For them, respecting all the hygiene devices is an even more imperative imperative.

The symptoms to watch out for are fever, nausea, diarrhea and muscular pains. When listeriosis spreads to the nervous system, instead, it causes headaches, confusion, stiffening of the neck and loss of balance.

Lasagna with radicchio and gorgonzola, for a winter taste – Italian Cuisine

They are a vegetarian version of the classic dish prepared with meat sauce and béchamel sauce. To try on these cold days

When it comes to lasagna you have to do it in a reverential tone, given what they represent for Italian cuisine. True comfort food, whose recipe is handed down from mother to daughter, are the dish par excellence that recalls the intimate and familiar atmosphere of home. There traditional version contemplates the use of meat sauce and béchamel sauce, but the variations can be even tastier, especially if based on vegetables and tasty cheeses, such as those radicchio and gorgonzola. Let's try to prepare them together.

Lasagna with radicchio and gorgonzola.

The home-made bechamel is better

Do not be overwhelmed by laziness, buying an industrial béchamel sauce. If you decide to get to work to prepare lasagna, that everything is but a simple and quick dish, do not spoil everything with a béchamel sauce in a tetra pack. Put in a saucepan 100 g of butter and immediately after 100 g of flour. Melt the butter, stirring with a whisk to avoid lumps. Add nutmeg and flush, 1 l of milk. Keep stirring until you see milk thicken. Switch off, add a pinch of salt and let it cool. You have prepared a béchamel in 5 minutes which will make your lasagna even better.

Gorgonzola, perfect also for those who do not tolerate lactose

Did you know, you lactose intolerant that gorgonzola can eat it? This cheese, thanks to the triple fermentation which is subjected to the milk needed to make it (lactic, with the yeasts and finally with the molds), is completely lactose free and is therefore recommended to all those who, while intolerant to this sugar, do not want to give up eating a good cheese.

The recipe for lasagna with radicchio and gorgonzola

Ingredients for 4 people: 500 g of lasagna dough, 500 g bechamel, 250 g sweet gorgonzola, 800 g red radicchio, 100 g shelled walnuts, grated parmesan, extra virgin olive oil, a knob of butter, salt and pepper.

Method: in a pan, brown the washed radicchio in a little oil and cut into strips. Add salt and keep aside. Grease a pan for lasagna and start to compose the recipe by placing a sheet of dough. Spread some radicchio leaves over it, the béchamel sauce ready and some pieces of gorgonzola. Add two tablespoons of coarsely chopped walnuts and then start over until you have finished all the ingredients. Finish with the béchamel sauce, a sprinkling of grated Parmesan and a few flakes of butter. Bake at 180 degrees for 30 minutes and then enjoy this dish full of taste.

In the tutorial some more suggestions to prepare the lasagna with radicchio and gorgonzola