Tag: Gorgonzola

Recipe Pears and gorgonzola on butter waffles – Italian Cuisine

Ingredients

1 pc pear William
150 g soft sweet gorgonzola
50 g melted butter
50 g egg whites
40 g whole wheat flour
10 g corn flour
extra virgin olive oil
thyme
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of pears and gorgonzola on waffles with butter, collect the two flours, the melted butter, the egg whites and a pinch of salt in a bowl; mix vigorously with a whisk until you get a soft mixture: distribute it by spoonfuls on a baking sheet lined with parchment paper and with the back of a spoon flattened each pile to form 8 discs (ø 7-8 cm). Bake at 180 ° C for 6-8 minutes. Cut the pear vertically, without peeling it, into 8 thin slices; remove the seeds and brown them in a pan with a little oil and thyme leaves for a couple of minutes on each side. Mix the gorgonzola in a bowl to make it very creamy. Take the waffles out of the oven, place a slice of pear on top and top with a teaspoon of gorgonzola and freshly ground pepper.

Recipe Cannelloni stuffed with gorgonzola and ricotta – Italian Cuisine

Ingredients

500 g milk
400 g sweet creamy gorgonzola
250 g ricotta
250 g romanesco broccoli with florets
60 g shelled and peeled pistachios
30 g butter
30 g flour
16 pcs dry cannelloni
1 pc egg
nutmeg
Parmigiano Reggiano Dop
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 6 people

For the recipe of cannelloni stuffed with gorgonzola and ricotta, mix the ricotta with the gorgonzola, without the crust, 40 g of grated Parmesan and the egg. Season with plenty of black pepper and a pinch of salt. Mix everything and collect the mixture in a pastry bag.
FOR THE BESCIAMELLA: Melt the butter in a saucepan, then add the flour and cook for 3-4 minutes. Add the cold milk, stir and bring to a boil. Cook, stirring constantly, for about 10 minutes, add salt and flavor with plenty of grated nutmeg.
FOR CANNELLONI: Pour 2-3 tablespoons of béchamel in an oven-proof dish suitable to contain the 16 cannelloni in size. Fill the cannelloni with the filling and place them in the pan next to each other. Cover them with the remaining béchamel and sprinkle with more grated Parmesan. Cover the pan with aluminum foil and bake at 190 ° C for 30 minutes. Then remove the aluminum and let it brown at 200 ° C for about 10 minutes. Meanwhile boil the broccoli, dipping it in boiling salted water for 6-8 minutes; drain and season with a little oil. Serve the cannelloni with the broccoli florets and the chopped pistachios.

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.