Gamberi Al Gorgonzola Recipes

PENNE POLLO ALLA GORGONZOLA

Steps:

• Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
• Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
• Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
• Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
• If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
• Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
• Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

GNOCCHI AL GORGONZOLA

Steps:

• Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.
• Blend with a wooden spoon until creamy.
• Stir in parmesan and heated cream.
• Keep sauce warm.
• Bring a large pan of salted water to a boil.
• Add gnocchi carefully to boiling water.
• Stir and cook briskly.
• When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.
• Stir well to coat gnocchi with sauce.
• Serve immediately.

LOVE BALLS (AKA ASTARPUNGAR IN ICELAND)

Steps:

• Whisk eggs & sugar in a bowl.
• Mix flour, baking powder, cardamom & salt. Stir this mixture into the egg mixture, alternating w/the milk. (NOTE: You may not need all the milk. The batter should be thick & almost able to hold its shape.).
• Fold in the raisins. Heat oil to 365°F.
• Shape balls using 2 tablespoons & fry 5-6 at a time for 3-4 min or till med-brown & puffy, turning several times to cook evenly.
• Remove w/slotted spoon, drain on absorbent paper & repeat process to use all batter.
• NOTE #1 Re Yield & Times: I have not made this recipe & admit I have no plans to do so in the immediate future since my child-bearing yrs are ancient history. My prob entering this recipe was that there was not a hint of yield or times. That said, they were entirely guesstimated.
• NOTE #2: I was a bit surprised there was no mention of plumping the raisins. I would favor doing that, but it's your choice.

PASTA GORGONZOLA

Steps:

• Boil pasta according to package instruction.
• Melt cream cheese and gorgonzola in a pot. Stir frequently.
• (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
• Salt and pepper to taste.
• Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).

GAMBERI AL GORGONZOLA

Steps:

• Parboil shrimp in a skillet.
• Saute the shrimp in olive oil over medium heat for 2 minutes.; season with salt and pepper. (very lightly on the salt because the cheese is salty too).
• Place shrimp in an oven proof platter, cover with gorgonzola cubes.
• Bake in preheated oven at 350 for a few minutes, until cheese is melted.
• Transfer to serving platter, sprinkle with parsley and surround with croutons.