Gorgonzolatomatosalad Recipes

Steps:

• Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
• In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

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 it s thickened, like a white sauce, stirring occasionally.
• Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

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.

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Steps:

• Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.

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.

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

Steps:

• Place the cheese in the freezer for 30 minutes. (Makes it easier to grate).
• Grate the cheese into a small bowl. Add the parsley, shallot and basil, stirring gently to combine.
• Arrange the tomato slices on a large serving platter or on 6 individual salad plates. Sprinkle the cheese mixture over the tomato slices.
• Combine the olive oil, lemon juice, mustard, and salt and pepper to taste. Beat with a wire whisk. Drizzle the dressing over the salad.

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.

Steps:

• 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve 1/2 cup of pasta water.
• 2. Meanwhile, in a large skillet heat butter over medium heat and cook garlic until softened but not brown, about 1 to 2 minutes. Add cream and nutmeg and season with salt and pepper to taste. Cook, stirring occasionally until the sauce is slightly thickened and reduced, about 5 minutes. Add crumbled Gorgonzola and cook, stirring often until the cheese is melted and the sauce has thickened. Stir in the chives.
• 3. Toss the pasta in the sauce and transfer to serving bowls. Serve with grated Parmigiano-Reggiano if desired.