Tag: Gorgonzola

Chicken with gorgonzola – Recipe Chicken with gorgonzola from – Italian Cuisine

First chop the walnuts roughly.
Then take the chicken slices, if necessary, flatten them slightly with a meat tenderizer, and flour them.
stuff each slice with a piece of cheese and some nuts, then close it in a wallet.

Heat a little oil in a non-stick pan, then start cooking the chicken, trying not to reopen the slices.
Cook on medium-low heat on both sides, browning well, then season with a little salt.

The gorgonzola chicken is ready: decorate with a little chopped walnuts and serve immediately.

The best gorgonzola in the world – Italian Cuisine

Blue cheese, soft, raw dough made with whole cow's milk, aged at least 50 days. The sweet version is soft, with a uniformly distributed but with mainly blue-greenish mold. In the historical gastronomy and in the Lombard tradition, Gorgonzola has always been a product that made creaminess its strong point. This is how Gorgonzola DOP was born Sweet to be distributed by the spoon, which combines the typical sweetness with a softness that makes it easily spreadable.

2017 – Plaque of excellence in the Infiniti Blu competition in Gorgonzola (MI)
2017 – Gold Medal in the "Soft, Semi-Soft & Cream Cheese" category at the Nantwich (UK) competition
2016 – Super Gold Medal for the 3rd consecutive year and 3rd in the Top 16 in the world at the World Cheese Awards in San Sebastian (ES)
2015 – Super Gold Medals at the World Cheese Awards in Birmingham (UK)
2015 – Silver Medals at the World Cheese Awards in Birmingham (UK)
2015 – Gold Medal in the "Soft & Cream Cheese" category at the Nantwich (UK) competition
2014 – Super Gold Medal at the World Cheese Awards in London (UK)
2013 – Gold Medal at the World Cheese Awards in Birmingham (UK)
2013 – Recognition of Culture Magazine (USA) as one of the 101 Best Cheeses of Years

Gorgonzola gnocchi, in abundance – Italian Cuisine

If to the word gnocchi associated immediately gorgonzola, it means that you also know the meaning of pure enjoyment. That pleasure that only a nice plate of homemade gnocchi can give and if prepared in the company the fun is divided into two. A good team splits the tasks and optimizes the times, that's how the roles are split between me and my mom on the marble kitchen counter. She dedicates herself to the dough, preparing it now by eye, recognizing the right amount of flour to simply add to the touch, without precise doses or weighed in milligrams. I dedicate myself to another important task, scratch the dumplings and keep them well apart so that they do not stick together during cooking. Then we put both in the gorgonzola sauce, a little for the throat that drives us to repeatedly taste the sauce to see if it is correct and a bit because we both want to give ourselves a bit of feeling.

Gorgonzola gnocchi recipe

Ingredients

For the gnocchi: 1 kg old potatoes, 250 g white flour, 1 egg (optional), nutmeg, salt and pepper
For the sauce: 100 g of spicy gorgonzola, 100 ml of fresh cream

Method

Boil the potatoes starting from cold salted water, peel them warm and pass them in the potato masher, letting them fall on the table dusted with flour. Add the rest of the flour, the egg, grated nutmeg, a pinch of salt and pepper and mix quickly, without hardening the dough.

Divide the dough into smaller portions and create long cylinders of 2 cm in diameter. Cut into pieces of 2 cm, forming many small gnocchi. With the help of a fork or a gnocchi line, give the shape. Boil in boiling salted water and drain when they come to the surface.

Meanwhile, prepare the sauce by melting the spicy gorgonzola with the fresh cream in a casserole, season the gnocchi in a large baking dish and serve on the plates, enjoy your meal.

In the gallery above and below are many delicious recipes to taste the gnocchi in abundance