Tag: Gorgonzola

Pumpkin cream recipe with croutons and gorgonzola – Italian Cuisine

Ingredients

1 kg pumpkin pulp
250 g hard spicy gorgonzola
6 pcs slices of sandwich bread
1 pc spring onion
pumpkin seeds
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 6 people

For the pumpkin cream with crostini and gorgonzola recipe, clean the onion, cut it into pieces and brown it in a large saucepan with 2 tablespoons of oil; add the pumpkin into pieces, leave to flavor for 1 minute, then add 800 g of water, season with salt and cook for 25 minutes with the lid on. At the end whisk everything in cream.
Remove the edges of the sandwich bread, cut the slices into squares and toast them in the oven at 200 ° C for 7-8 minutes. Cut the gorgonzola into cubes. Season the pumpkin cream with a drizzle of oil and a pinch of pepper and serve by completing it with the toasted sandwich bread, the cubes of gorgonzola and a handful of pumpkin seeds.

Recipe Gorgonzola risotto with walnuts – Italian Cuisine

Ingredients

350 g Carnaroli rice
80 g mascarpone
80 g spicy gorgonzola
walnut kernels
marjoram
dry white wine
vegetable broth
salt

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of gorgonzola risotto with walnuts, toast the rice dry in a saucepan for 1 minute, then wet it with 1 glass of very cold white wine; let it simmer for 1 minute, then add a couple of ladles of vegetable broth and bring the rice to cook in 13-14 minutes, wetting it from time to time with 1 ladle of broth.
Chop a handful of walnut kernels. Cut the gorgonzola into small pieces. Stir the risotto with the mascarpone, adjusting with salt; distribute it on the plates, complete with the pieces of gorgonzola, walnuts, marjoram and, to taste, flakes of mascarpone.

Crêpes with pears and gorgonzola recipe – Italian Cuisine

Ingredients

6 crêpes (22 cm diameter)
150 g gorgonzola
100 g butter
40 g flour
5 pears
Grana Padano
half liter of milk
salt

Duration: 25 min

Level: Easy

Dose: 6 people

For the recipe of pancakes with pears and gorgonzola, prepare a béchamel: melt 40 g of butter in a small pan with the same amount of flour and a pinch of salt. Add the milk, stir well and bring to the boil. Cook on moderate heat for 10 minutes, stirring constantly. Add the gorgonzola in pieces and stir until it is melted and well blended. Peel the pears and cut into 3 cubes. Sauté in a pan with 20 g of butter. Arrange the pancakes in 6 portion dishes. Fill them with the sixth part of the sauce and garnish with the other sliced pears, also sauté with butter. Complete with grated Grana and butter flakes.