Rss Feed

Posts Tagged ‘gorgonzola’

  1. CHICKEN ROLLS

    5 March 2016 // flaviabi

    involtini di pollo

    involtini di polloFor 4 people

    8 thin slices of chicken breast

    300 gr. Butter

    chives

    Spicy gorgonzola

    corn flour

    1 egg

    Salt

    Pepper

    In a bowl, mix the butter with the gorgonzola and add chives, finely cut. Spread the mixture on the slices of chicken and roll up and fasten with a toothpick. Pass the rolls in beaten egg first and then in the cornmeal, seasoned with salt and pepper. Bake at 200 degrees for 20-25 minutes.


  2. RISOTTO WITH SPINACH, GORGONZOLA AND CRISPY BACON

    22 November 2015 // flaviabi

    DSC_0785

    This morning in my vegetable’s garden I found fresh spinach and I can’t resist: let’s make Risotto!
    
    
    4 people
    320 g of  rice (Vialone Nano)
    280 g of fresh spinach
    100 g sweet gorgonzola cheese
    1 shallot
    1/2 cup white wine
    1 lt vegetable’s broth
    4 slices of bacon
    1 fresh spring onion
    chilli
    extra virgin olive oil
    butter
    salt
    
    
    In a pan fry the shallots with the olive oil and add the rice and cook until crackling! In another pan, with virgin olive oil,  cook the spinach, with fresh onion cut into slices, adding a little water and a half cup of white wine, salt and pepper. After 5-6 minutes, blend up to create a cream. Go back to the toasted rice and when it takes the heat add the spinach’s cream and add vegetable broth to help to cook. In the meanwhile, fry in hot olive oil few leaves of spinach, and grill the slices of bacon ( I rolled them in a metal cone to make them stay in shape) and cut into strips the tops the fresh onion. We are ready to whisk our risotto with gorgonzola into pieces and a generous tablespoon of butter. Serve it with fried spinach leaves, bacon crispy and the onion raw

  3. MY BAKED POTATOES

    25 February 2013 // flaviabi

    baked potato

    For each guest:

    1 potato

    50 gr. cauliflower

    50 gr. Spicy gorgonzola

    1 shallot

    Two tablespoons of white wine

    chive

    milk

    salt

    black pepper

     

    Boil the potatoes halfway. Cut into two parts and dig the flesh. Sauté the finely chopped shallots in a pan with extra virgin olive oil, pour in white wine and add the cauliflower cut into small pieces. Put milk and water while cooking if needed.  At the end of cooking, add the pulp of potatoes, season with salt ,pepper and chives. Knead the mixture coarsely with a fork, and fill the half potatoes. Before re-pair the two halves put a teaspoon of blue cheese in the center. Wrap potatoes in aluminum foil and put them in a very hot oven before serving: must arrive at the table “hot”!


  4. SPAGHETTI WITH ARTICHOKES

    22 January 2012 // flaviabi

    spaghetti ai carciofi

    Ingredients for 4 people:
    350 gr. of spaghetti
    4 artichokes
    1 lemon
    150 gr. Gorgonzola
    100 gr. mascarpone
    1 shallot
    1 clove of garlic
    Half a glass of white wine
    salt
    chili
    Clean the artichokes from the external hard leaves, cut into thin slices and put them in water with lemon juice. In a frying pan with oil, sauté the shallot and garlic, thinly sliced​​, and add the artichokes. Put salt and pepper, and cook for 15 minutes stretching with white wine. In a new frying pan over low heat, melt the gorgonzola cheese with mascarpone and add half the cooked artichokes previously blended. Boil the spaghetti in salted water and when cooked, pass them in the pan with the cheeses and served with remaining artichokes.


  5. Flan of cabbage, potatoes and gorgonzola

    15 January 2012 // flaviabi

    patate

    Ingredients for 4 people:
    400 gr. cabbage
    4 potatoes
    1 shallot
    50 gr. almonds
    Two tablespoons of bread crumbs
    150 gr. Gorgonzola
    oil
    salt
    chili
    butter
    Boil the potatoes and cut into slices and put salt on it. Cut the cabbage into thin strips blanch in boiling water for 5 minutes. Drain and mash in a pan with olive oil and shallots for 5minutes, seasoning with salt. Butter the ramekins and  pass the breadcrumbs on it. Put a layer of cabbage, a layer of potatoes, a layer of blue cheese and a sprinkling of ground almonds, until completion of the stencil. Bake at 200 degrees for 15 minutes.


  6. SPAGHETTI WITH CABBAGE AND GORGONZOLA

    2 November 2011 // flaviabi

    spaghetti01

     

    Yesterday, when I arrived at La Romita, I did not know that we would be 25 at lunch and when I realized it, I went to the “supermarket” located in the garden and I invented this sauce for our pasta:
    Ingredients for 4 people:
    300 gr. of spaghetti
    1 cabbage
    1 bunch of parsley
    4 anchovy fillets
    1 clove of garlic
    1 onion
    1 glass of white wine
    150 gr. Spicy Gorgonzola
    salt
    chili
    extra virgin olive oil
    Chop finely  onion and garlic and brown in a skillet with olive oil. Melt in the anchovy fillets and add  cabbage, cut into slices and parsley. Cook (15 minutes) adding the white wine and, if necessary water. When the cabbage is cooked, put salt and pepper and add the gorgonzola cheese stirring until it is completely dissolved in the vegetables. Drain the spaghetti at half time cooking,  and finish cooking in the sauce, adding water if necessary. Put extra virgin olive oil before serving.


  7. THE OTHER SIDE OF SALMON

    23 September 2011 // flaviabi

    crostini salmone gorgonzola e mascarpone

    …. let’s make  them a little ’different!

    Make a cream half  gorgonzola and  half mascarpone, spread this on slices of bread. Heat in the oven, when still warm  put on the salmon and wild fennel …. GOOD!


  8. RISOTTO WITH MUSHROOMS AND GORGONZOLA

    20 September 2011 // flaviabi

    RISOTTO FINFERLI E GORGONZOLA

    Ingredients for 4 people:
    300 g arborio rice
    150 g mushrooms
    50 gr. mascarpone
    50 g Gorgonzola
    1 onion
    1 clove of garlic
    3 tablespoons of vodka
    thyme
    4-5 basil leaves
    chive
    Extra virgin olive oil
    500 ml vegetable broth
    salt
    chili
    Chop garlic and onion very thin and brown in a skillet with olive oil. Pour vodka, add the mushrooms (carefully cleaned ), a pinch of salt and pepper and cook for 10 minutes. In a small pot, boil the vegetable stock. Remove two tablespoons of mushrooms and mix in a mixer, and add it back to the  mushrooms. Add chopped herbs to the mushrooms and the rice and cook, stirring constantly, stretching with the vegetable broth as needed. A few minutes before you finish cooking add the mascarpone and gorgonzola and stir the risotto.


  9. YUMMY PANCAKES

    9 September 2011 // flaviabi

    crepes

    Ingredients for 7-8 pancakes
    100 gr. flour
    2 eggs
    1 egg
    450 gr. milk
    20 gr. butter
    1 pinch of salt
    1 dash of nutmeg

    To fill:
    120 gr. Sweet gorgonzola
    100 gr. of bechamel
    2 zucchini
    1 onion
    1 clove of garlic
    basil
    thyme
    salt
    chili
    ½ cup dry white wine
    Mix the flour, eggs, milk and flavored with nutmeg and a small frying pan, cook the mixture (liquid) with butter. It will form a small pancake, which I highly recommend you do thin! When the pancakes are ready, prepare the filling. In a frying pan with olive oil, sauté garlic and onion sliced ​​thin, and add the sliced ​​zucchini, basil and thyme. Bake for about 15 minutes, adding the white wine, salt and pepper. When cooked, add the gorgonzola and mix well, to create a paste. Spread the cream on pancakes, roll up and place in a baking dish. Sprinkle with bechamel and mash in oven at 200 degrees for 10 minutes.


  10. PASTA WITH ROSEE SAUCE AND EGGPLANTS

    5 September 2011 // flaviabi

    penne rosè alle melanzane

     

    Ingredients for 4 people:
    300 gr. penne
    1 onion
    1 clove of garlic
    2 large ripe tomatoes
    Half a glass of white wine
    200 gr. Sweet gorgonzola
    2 long eggplants
    parsley
    thyme
    chili
    Extra virgin olive oil
    marine salt

    Cut the eggplant into small cubes and fry in olive oil. When crispy and golden, drain and let cool. In a skillet sautè the onion and garlic finely chopped ,add  thyme, and blend with white wine. Then add the tomatoes, peeled and diced. Season with salt and pepper and cook for about 20 minutes, adding a lot of water. (Must be a very liquid sauce). At this point, add the Gorgonzola cheese and melt over low heat. Boil the penne in salted water, drain and dress with the tomato sauce. Add the fried eggplant, sprinkle with chopped parsley and serve.