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Posts Tagged ‘Gorgonzola’

Radicchio & Gorgonzola pasta

In some ways this is an opportunistic dish because we don’t always see Radicchio in our grocer’s shop. We love the creamy, salty, bitter flavours  which come together with the rich creamy sauce. We like serving it with a bit of Parmesan too, but it’s not necessary.

Wine suggestion: The Rocca delle Macie’s Vermentino from the Maremma was our choice and the crisp, almost sappiness, helped to cut through the richness and complement the bitterness of the radicchio. If we’d had one we would have loved to have tried a good, dry Lambrusco from near Bologna. We could be wrong but think this might work too.

Pasta with Radicchio & Gorgonzola – serves 4

  • 1 onion, diced
  • 1 radiccio, shredded
  • 50ml white wine
  • 4 tbsp cream
  • 75g gorgonzola
  • 300g pasta

Cook the pasta in a large pan of boiling salted water according to the timings on the packet.

Heat 1 tbsp of olive oil and fry the onion until softened, then add the radicchio and continue to cook until wilted.

Add the white wine and season. Pour in the cream, melt in the gorgonzola and mix through the cooked pasta.

(Original recipe from BBC Olive Magazine, April, 2014.)

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Marsala honey pears with Gorgonzola & walnuts

A dessert and a cheese course all at once, solving the problem of which goes first. This is really delicious Autumn dish. Make sure you serve the creamy gorgonzola at room temperature. Marsala is a dessert wine from Sicily which is relatively easy to find, it also works well with figs – see Roast Figs with Marsala.

Wine Suggestion: naturally the Marsala from the recipe is a great match, look out for Florio or Pellegrino amongst others. Alternately a really good Sauternes emphasises the honey or a white Maury brings out the pears and all will work well with the Gorgonzola.

Marsala Honey Pears with Gorgonzola – serves 6-8

  • 2 tbsp olive oil
  • 2 pears, about 500g in total, cored and cut into eighths
  • 3 tbsp Marsala
  • 2 tbsp honey
  • 50g walnut halves
  • 500g ripe Gorgonzola – keep in a cool place but avoid putting it in the fridge if at all possible

Heat the oil in a large frying pan, then fry the pears for 3 minutes per side.

Mix the Marsala and honey together,  add to the pears and allow the mixture to bubble furiously, then transfer to a plate.

Add the walnut halves to the juices left in the pan and stir-fry for about a minute or until browned and sticky. Remove from the pan and scatter over the pears. Serve with the creamy slab of Gorgonzola on the side.

(Original recipe from Nigella Express by Nigella Lawson, Chatto & Windus, 2007.)

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Wedges with bacon “soil” and gorgonzola

These are very delicious and perfect to share out of a big bowl in front of the TV on a Friday night – or at least that’s what we did. The bacony crumbs are a revelation! We expected the bacon to be problematic and to dry out in the oven but not in the slightest, the cooking just seems to intensify the flavours a bit and the “crumb” texture spreads through the dish perfectly.

Potato Wedges with Gorgonzola Sauce – serves 4

  • 1 kg medium floury potatoes
  • 8 smoked streaky bacon rashers
  • 1 tbsp dried chilli flakes
  • 4 tbsp groundnut oil
  • 1 tbsp smoked paprika
  • 250ml double cream
  • 150g Gorgonzola cheese, crumbled

Preheat the oven to 200°C/Gas 6.

Scrub the potatoes and leave the skins on. Cut them in half lengthways, then into chunky wedges. Cook in boiling salted water for 15 minutes or until getting close to tender. Drain and tip into a roasting tin.

Fry the streaky bacon in a little oil until very crisp or barbecue them like we did. Put the cooked bacon into a food processor with the chilli flakes, groundnut oil and smoked paprika and whizz until it looks like very fine crumbs. Tip the crumbs over the wedges and toss gently to coat. Bake for about an hour or until crispy and sizzling.

Warm 250ml double cream in a small non-stick pan, add the Gorgonzola and stir gently until melted. Trickle the warm sauce over the wedges to serve or serve on the side as dip.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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We’ve been away all weekend, so after 2.5 hours in the car we needed a tasty treat: this delivered the goods really well and was quick and easy. The recipe is from our favourite pasta book, The Silver Spoon: Pasta, which never ever fails.

Conchiglie’s great for creamy sauces as all the cheesey goo gets caught in the shells.

Conchiglie con Gorgonzola e Pistacchi – serves 4 but easily halved

  • 50g pistachios
  • 100g Gorgonzola, diced
  • 2 tbsp double cream
  • 300g conchiglie
  • 40g Parmesan, grated

Put the pistachios into a heatproof bowl and pour boiling water over. Leave to stand for 3 minutes. Drain well and rub the skins off with your fingers – don’t burn yourself! Chop the kernels and set aside.

Cook the conchiglie in plenty of boiling, salted water until al dente.

Meanwhile put the Gorgonzola and the cream into a small saucepan and stir constantly over a low heat until smooth. Set aside until your pasta is done.

Drain the pasta and tip into a warm serving dish. Toss with the melted Gorgonzola, chopped pistachios and Parmesan.

Serve right away and enjoy.

Wine Suggestion: If we’d had one we would have drunk a Greco di Tufo with this – a full-bodied but crisp and minerally white from southern Italy. It also has a nutty character which would compliment the pistachios nicely.

 

 

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