Gorgonzola Marinara Recipes

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GORGONZOLA PASTA SAUCE



Gorgonzola Pasta Sauce image

Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Provided by Amy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ cups dry white wine
1 ¼ cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

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.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g

MARINARA SAUCE



Marinara Sauce image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

GORGONZOLA SAUCE



Gorgonzola Sauce image

Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.

Provided by JEM199

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

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.

Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g

GORGONZOLA MARINARA



Gorgonzola Marinara image

A mixture of Gorgonzola (or blue) cheese and marinara--gives a very rich and sharp taste to the basic marinara. Many, many thanks for the recipe from Jen K.!

Provided by Amy V.

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/4 cup diced onion
2 teaspoons chopped fresh garlic
1 cup canned diced tomato
2 tablespoons dried basil
3 1/2 cups tomato sauce
4 ounces butter
4 ounces gorgonzola

Steps:

  • Sauté the onions in oil until soft.
  • Add garlic, tomatoes and basil and cook until tomatoes are cooked and it is all blended together 10-20 minutes.
  • Add tomato sauce and heat to a boil.
  • Mix butter and cheese together and stir in until melted and blended.

Nutrition Facts : Calories 457.7, Fat 38.6, SaturatedFat 20.9, Cholesterol 82.2, Sodium 1824.8, Carbohydrate 22.7, Fiber 4.7, Sugar 12.2, Protein 10

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

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.

CREAMY GARLICY SEAFOOD MARINARA



Creamy Garlicy Seafood Marinara image

Something that the DH and I put together. I have not included the time to cook the pasta (this can be done while you are cooking the seafood). Have had the FIL and MIl cooking this for some cousins (niece on the MIL'd side) but he nieces DH is severe celiac (using gluten free cream and sour cream and so his serve his portion is with rice (but have to up the sauce as the rice sucks it up, where it is coated over the pasta). Also please feel free to change the seafood mix to what you like or for that matter the vegetables, this recipe is not set in stone. Also times are based on prawns being deviened and peeled. fish filleted and just have to cube (sorry but we quite often make this from total scratch, filleting fish, peeling deviening prawns and cleaning squid - add another 1 hour if you are doing this too

Provided by ImPat

Categories     Australian

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

500 g prawns (raw, peeled and deviened)
300 g fish (firm, cubed)
1 squid (tube, sliced into rings)
200 g scallops (meat)
6 garlic cloves (crushed or minced)
2 teaspoons ginger (grated)
1 -2 chile (to taste, deseeded and finely sliced)
1 spring onion (scallion, finely sliced)
3 tablespoons cream (thickened)
3 tablespoons sour cream (light)
1 cup broccoli floret
1 cup cauliflower floret
1 cup carrot (juliened)
350 g fettuccine pasta
4 -6 tablespoons peanut oil (to fry seafood)

Steps:

  • Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well).
  • Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds).
  • Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.
  • Add more oil, if required and cook the prawns till just cooked through, remove to a plate.
  • Add more oil, if required and cook the scallops till just done, remove to plate.
  • Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.
  • Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.
  • Add the cream and sour cream and lightly simmer for 2 to 3 minutes.
  • Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.
  • Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 390, Fat 15.1, SaturatedFat 4, Cholesterol 167, Sodium 649.7, Carbohydrate 40, Fiber 1.3, Sugar 2.1, Protein 23.6

MARINARA



Marinara image

My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 5 cups

Number Of Ingredients 8

2 cans (28 ounces each) whole tomatoes
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

LIDIA'S BASIC MARINARA



Lidia's Basic Marinara image

Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 4 cups

Number Of Ingredients 7

4 cups canned San Marzano or other Italian plum tomatoes in their juices (from one 35-ounce can)
1/3 cup extra-virgin olive oil
1/2 cup sliced garlic
1/4 teaspoon crushed red-pepper flakes
1 cup hot water
1 teaspoon coarse salt
3 sprigs fresh basil

Steps:

  • Place tomatoes and their juices in a large bowl. Using your hands, crush tomatoes, breaking them up into small pieces; set aside.
  • Heat oil in a large skillet over medium-high heat. Add garlic slices and cook until sizzling, about 1 1/2 minutes. Push garlic to one side of skillet and add red-pepper flakes; toast for 30 seconds. Stir garlic slices and continue to cook until lightly golden.
  • Add tomatoes to skillet and stir to combine. Add hot water to rinse bowl containing tomatoes and add to skillet. Increase heat and stir in salt. Add basil sprigs to sauce, pressing down to completely cover.
  • Bring to a boil. Cover, and immediately reduce heat to a simmer; cook for 10 minutes. Uncover and continue cooking 5 minutes more. Remove basil from sauce and discard. Let sauce simmer until ready to serve with pasta.

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