EGG, GORGONZOLA AND PANCETTA SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels.
- In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
- Cut the sandwiches in half and arrange on a serving platter.
CHIVE PANCAKES WITH GORGONZOLA AND BACON
Steps:
- For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
- Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used.
- In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio!
POTATO CHIPS WARMED ON GRILL WITH GORGONZOLA SAUCE AND CHIVES
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill to high.
- Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat.
- Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes.
- Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives.
EGG, GORGONZOLA, AND PANCETTA SANDWICHES
I have a big pet peeve with most egg salads: too many are loaded with mayo, which ruins their texture and makes them bland. My version still has a little mayo, but I add mild Gorgonzola and lemon zest, which not only brings a classic Italian flavor and freshness to the sandwich but also keeps the salad moist. Crispy pancetta makes this recipe brunch-worthy, and while you can certainly substitute bacon, it's a lot less Italian that way.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 400°F.
- Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.
- In a medium bowl, combine the eggs, Gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
- Cut the sandwiches in half and arrange on a serving platter.
SCRAMBLED EGGS WITH GORGONZOLA
Make and share this Scrambled Eggs With Gorgonzola recipe from Food.com.
Provided by MariaLuisa
Categories Cheese
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the crust off the cheese and cut the cheese in small pieces (gorgonzola is a soft, almost creamy cheese in Italy -- not dry and crumbly.).
- Melt the butter in a non-stick frying pan.
- Combine the eggs, milk, salt and pepper and half of the melted butter and mix well with a fork or a wire whip.
- Pour the eggs in the frying pan containing the rest of the butter and sprinkle with the cheese. Cook over medium-low heat for a minute or two without stirring.
- Drag the mass of egg slowly around the frying pan until it forms moist firm curds.
- Serve hot. We like it with fried potatoes and onions.
Nutrition Facts : Calories 320.2, Fat 24.9, SaturatedFat 13, Cholesterol 414.2, Sodium 608.8, Carbohydrate 3.3, Sugar 0.5, Protein 20
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
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