GORGONZOLA SAUCE
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.
GORGONZOLA SAUCE
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
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
FARFALLE WITH GORGONZOLA SAUCE
Provided by Lucia Luhan
Categories Pasta Blue Cheese Walnut Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 5
Steps:
- Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.
FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE
This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 2 qt saucepan over medium heat.
- When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
- Gradually whisk in the milk.
- Bring the sauce to a simmer.
- Simmer for 2 minutes, whisking constantly.
- Remove from the heat.
- Add the Gorgonzola and stir until melted.
- Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
- Set aside and cover to keep warm.
- Heat the oil in a heavy large skillet over medium heat.
- Add the mushrooms and sauté until tender and golden, about 12 minutes.
- Stir in the peas.
- Season to taste with salt and pepper.
- Cook farfalle according to pkg directions and drain.
- Transfer the pasta to a large bowl.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
- Season the pasta with salt and pepper, if needed and top with chopped chives.
Nutrition Facts : Calories 825.9, Fat 33.2, SaturatedFat 14.9, Cholesterol 57.1, Sodium 567.9, Carbohydrate 100.9, Fiber 5, Sugar 12.1, Protein 31.6
BOW TIES WITH GORGONZOLA SAUCE
The name may sound fancy, but this pasta dish is comforting and simple to prepare. Add a mixed green salad to make it a complete meal for any occasion. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.
Nutrition Facts : Calories 475 calories, Fat 24g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 813mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
FARFALLE WITH ZUCCHINI AND GORGONZOLA
Make and share this Farfalle With Zucchini and Gorgonzola recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place 4 quarts of water in a large pot, season with salt and bring to a boil.
- Wash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.
- In a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.
- In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.
- Season the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.
- Drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.
Nutrition Facts : Calories 444.5, Fat 21.7, SaturatedFat 10.1, Cholesterol 36.5, Sodium 463.1, Carbohydrate 48.1, Fiber 3.2, Sugar 3.2, Protein 15
FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING
Categories Salad Pasta Side High Fiber Blue Cheese Broccoli Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
- Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
- Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
BAKED FENNEL WITH GORGONZOLA
This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple.
Provided by Christine L.
Categories Side Dish Vegetables
Yield 8
Number Of Ingredients 5
Steps:
- Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
- Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
- Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
- Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
- Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 9.9 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 2.6 g, Sodium 380 mg, Sugar 0.4 g
FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES
Provided by Mark Bittman
Categories easy, quick, one pot, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
- When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
- Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams
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