Tag: Gorgonzola

Here’s how to prepare chicken rolls with gorgonzola and walnuts – Italian cuisine reinvented by Gordon Ramsay

Here's how to prepare chicken rolls with gorgonzola and walnuts



The chicken breast rolls with gorgonzola and walnuts they represent an excellent combination of refined flavors and enveloping textures, ideal for a tasty second course that satisfies the most demanding palate. Its origins date back to a culinary tradition that draws from the roots of Italian cuisine. The latter, with her mastery in combining quality ingredients, gave life to the dish. The undisputed protagonist of the dish is the chicken breastwhich offers a neutral and versatile base, ready to welcome the intense character of creamy gorgonzola and the crunchiness of nuts. In fact, this cheese, with its velvety texture and strong flavour, blends harmoniously with the meat, creating a combination that enhances both ingredients. The carefully selected walnuts provide a crunchy note and an enveloping aroma that enriches the dish, mixing creaminess and flavour. It’s about a quick and easy recipe, which does not compromise the quality of the preparation. Bring the chicken rolls with gorgonzola and walnuts to the table and your guests will be thrilled!



Risotto recipe with broccoli cream, anchovy breadcrumbs and gorgonzola fondue, the recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

Peel the broccoli stems, eliminating the external, more fibrous part, and cut them into small pieces. Cook them in boiling salted water, together with the leaves, for about 20 minutes; finally blend them with a little of their cooking water, keeping the rest aside after filtering it.

Step 2

Sift the cream obtained.

Step 3

Cut the breadcrumbs into small pieces, toast it in the oven for a few minutes and blend it. Sauté it in the pan until it turns golden, turn off the heat and add 20 g of grated parmesan.

Step 4

Desalt the anchovies well and melt them in a pan with 3-4 tablespoons of oil, stirring occasionally; add the bread and parmesan mixture, mix, leave to flavor and turn off the heat.

Step 5

Prepare the fondue: heat the cream in a saucepan until it begins to simmer; add the gorgonzola and mix until it has melted.

Step 6

Chop the onion and sauté it with a drizzle of oil in a shallow saucepan; pour in the rice, toast it for 1 minute, then blend
with a splash of white wine.

Step 7

Cook the rice, wetting it from time to time with a ladle of the broccoli cooking water; halfway through cooking, add the broccoli cream, salt and pepper. When the risotto is ready, turn off the heat and stir in the butter and 20 g of parmesan.

Step 8

Let it rest for 2 minutes, then distribute it among the plates and complete with the gorgonzola fondue and the anchovy breadcrumbs.

Recipe: Sara Foschini, Photo: Maurizio Camagna, Styling: Beatrice Prada

Maurizio Camagna

Winter risotto with pears and gorgonzola, a masterpiece of balance – Italian cuisine reinvented by Gordon Ramsay

Winter risotto with pears and gorgonzola, a masterpiece of balance



The risotto, a cornerstone of Northern Italian cuisine, has ancient roots. The technique of cooking rice in broth dates back to at least the 14th century, in the Milan region. Since then, it has undergone many transformations and ever new interpretations. The introduction of unusual ingredients, such as pears and gorgonzola, reflects the incessant desire for innovation and openness towards new tastes. The pears, sweet and juicy, they offer a natural texture and a soft consistency to the dish. The gorgonzola, a soft blue cheese, adds a bold contrast, with its savory, creamy note. Therefore, the tasting offers a unique balance between sweet and salty, soft and creamy.

The risotto with pears and gorgonzola it is particularly appreciated during the winter season and lends itself to being served as refined first course in a winter dinner, bringing a feeling of comfort and warmth to the table. One of the most important secrets to obtaining an excellent dish is the toasting rice. The procedure takes place in oil and onion, and then blended with white wine. Subsequently, we proceed with gradual cooking, adding hot broth and incorporating the diced pears when the rice is almost cooked. Halfway through preparation, add the gorgonzola, mixing until you obtain a creamy and homogeneous consistency. The presentation of this delicacy can be done with a touch of refinement, perhaps with a sprinkled with extra gorgonzola cheese above each portion and some fresh pear slices as a gasket. Enrich your table with a refined and tasty first course! We will follow you step by step. Let’s cook together.



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