PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
GREEN SALAD WITH GORGONZOLA FRITTERS
Provided by Craig Claiborne
Categories salads and dressings
Time 5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
- Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
- Pour salad dressing over the greens and toss.
- Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
GORGONZOLA FRITTERS
Provided by Craig Claiborne
Categories appetizer
Time 1h20m
Yield 12 squares
Number Of Ingredients 11
Steps:
- Trim off rim of cheese if it has one. Cut cheese into small cubes.
- Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk. Add milk, stirring rapidly with whisk. The mixture will be quite thick.
- Add cheese and stir and mash to blend well. Remove from heat. Add egg yolk, mustard and pepper, and stir to blend.
- Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil. Pour in batter and smooth over. Let cool and refrigerate an hour or longer, until solidified.
- Put macadamia nuts and bread crumbs into container of a food processor or electric blender. Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
- Unmold Gorgonzola mixture and cut into 12 equal squares.
- Dip each square into remaining flour to coat all over. Dip squares in the eggs to coat and then in the crumb mixture. Continue until all pieces are well coated.
- Heat clarified butter or oil in a skillet and add about half the squares. Cook about a minute and turn squares; cook on second side about 45 seconds. Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes. Add squares to skillet until all have been cooked. As squares are cooked, drain on absorbent paper towels.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 38 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 13 grams, Sodium 524 milligrams, Sugar 2 grams, TransFat 0 grams
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