CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.
GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
- Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
- Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
TOMATO GORGONZOLA SOUP
This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.
Provided by Jess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
- Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
- Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 13.7 g, Cholesterol 64.3 mg, Fat 22.5 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 12.3 g, Sodium 592.6 mg, Sugar 8.7 g
GORGONZOLA PASTA SAUCE
Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.
Provided by Amy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g
PENNE WITH GORGONZOLA AND TOMATOES
Provided by Shelley Berger
Categories Pasta Tomato Kid-Friendly Blue Cheese Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, using spoon, beat butter with Gorgonzola until blended.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
GORGONZOLA CREAM SAUCE WITH SUN DRIED TOMATOES
Make and share this Gorgonzola Cream Sauce With Sun Dried Tomatoes recipe from Food.com.
Provided by TinkerTott
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
- Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.
- A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.
PENNE PASTA WITH TOMATOES AND GORGONZOLA
This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy skillet over medium heat.
- Add chopped onion and garlic and saute until clear, about 8 minutes.
- Stir in chopped tomatoes and basil.
- Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
- Cook pasta until just tender, but still firm to the bite; drain well.
- Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce.
- Add sauce to pasta and stir to coat.
- Season with salt and pepper to taste.
- Sprinkle with cheese and serve.
TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS
I made this for Labor Day Weekend and boy the taste is phenominal....Very elegant. Got the recipe out of Cusine at Home Magazine....Putting here for safe keeping. Try and find the creamy gorgonzola cheese or soft.
Provided by CIndytc
Categories Pasta Shells
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil for the shells.
- Cook shells according to package directions; drain and set aside.
- Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
- Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
- Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
- Serve immediately.
Nutrition Facts : Calories 539.3, Fat 19.2, SaturatedFat 9.7, Cholesterol 49.2, Sodium 490.5, Carbohydrate 76.4, Fiber 5.4, Sugar 8.9, Protein 16.3
PASTA WITH GORGONZOLA SAUCE AND RADICCHIO
This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.
Provided by MelanieW
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
- Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 23.7 g, Cholesterol 203.6 mg, Fat 60.4 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 35.9 g, Sodium 723.7 mg, Sugar 0.3 g
PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE
Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.
Provided by Brian Graves
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
- Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
- Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g
PORK WITH GORGONZOLA SAUCE
Categories Milk/Cream Cheese Mustard Pork Roast New Year's Eve Blue Cheese Pork Tenderloin White Wine Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For pork:
- Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
- Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
- Meanwhile, prepare sauce:
- Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
- Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
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- In a medium-sized saucepan over medium heat, melt the butter (or heat the oil). Then, add the shallot and cook for 2 minutes, stirring often.
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