Orecchiette With Mushrooms Radicchio And Gorgonzola Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO



Conchiglie al Forno with Mushrooms and Radicchio image

Provided by Food Network

Categories     appetizer

Yield 6 to 8 as an appetizer

Number Of Ingredients 11

6 ounces shiitake mushrooms, cleaned and trimmed
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped (see note)
1 pound imported conchiglie rigate (pasta shells)

Steps:

  • Preheat the oven to 500 degrees F.
  • Bring 5 quarts of salted water to a boil in a stockpot.
  • Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
  • In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
  • Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
  • Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA



Orecchiette With Mushrooms, Radicchio, and Gorgonzola image

Make and share this Orecchiette With Mushrooms, Radicchio, and Gorgonzola recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

coarse salt
1/2 lb orecchiette (earshaped pasta) or 1/2 lb conchiglie (medium shell)
2 tablespoons extra virgin olive oil
1 medium shallot, minced (about 1/4 cup)
1/4 teaspoon red pepper flakes
8 ounces mushrooms, stemmed and cut in 1/4 inch slices (such as cremini, shiitake, and oyster)
1/4 cup dry white wine
1 tablespoon fresh thyme leave
3 tablespoons .fresh flat leaf parsley, coarsely chopped
1/4 teaspoon lemon zest, finely grated
3 tablespoons fresh lemon juice (from 1 lemon)
1/2 head radicchio, slied crosswise into thin strips (about 2 cups)
2 ounces gorgonzola, crumbled
fresh ground pepper

Steps:

  • Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shallots and red-pepper flakes, and cook until shallots have softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until it reduces by about three-quarters, 2-3 minutes. Remove from heat.
  • Add herbs, lemon zest and juice, and radicchio, and toss until radicchio had wilted. Add pasta, Gorgonzola, salt and pepper; toss. Serve at room temerature.

Nutrition Facts : Calories 235, Fat 8, SaturatedFat 2.5, Cholesterol 7.1, Sodium 137.6, Carbohydrate 31.3, Fiber 1.8, Sugar 1.6, Protein 8.3

ORECCHIETTE MUSHROOM PASTA



Orecchiette Mushroom Pasta image

Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.

Provided by JennyM

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 4

Number Of Ingredients 12

½ (16 ounce) package orecchiette pasta
4 tablespoons butter
2 tablespoons olive oil
1 pinch salt
1 medium white onion, finely chopped
2 (8 ounce) packages sliced fresh mushrooms
3 cloves garlic, minced
1 tablespoon fresh sage, cut into thin strips
½ cup vermouth
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon finely chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
  • Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
  • Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g

ORECCHIETTE WITH ITALIAN SAUSAGE, BROCCOLI RABE AND GORGONZOLA



Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola image

Provided by Eric Greenspan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces orecchiette pasta
2 tablespoons olive oil
2 sweet Italian sausage links, casings removed
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic
1 orange, zested and juiced
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup drained sliced sun-dried tomatoes packed in oil
1 bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted pine nuts
2 tablespoons freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
  • While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
  • Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO



Pasta with Gorgonzola Sauce and Radicchio image

This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.

Provided by MelanieW

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 pound gnocchi
1 tablespoon olive oil
2 cups chopped radicchio
1 ½ cups heavy whipping cream
8 ounces Gorgonzola cheese
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
  • Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 23.7 g, Cholesterol 203.6 mg, Fat 60.4 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 35.9 g, Sodium 723.7 mg, Sugar 0.3 g

ORECCHIETTE WITH RADICCHIO AND ONIONS



Orecchiette With Radicchio and Onions image

This is a traditional Italian pasta dish, which my mum brought home from one of her trips to Italy. It has a creamy cheese note, which combines very well with the slightly bitter taste of the lettuce.

Provided by Lalaloula

Categories     European

Time 31m

Yield 4 serving(s)

Number Of Ingredients 9

500 g orecchiette (pasta shaped like small flat hats)
4 -5 medium onions
1/2 radicchio
1 fresh red chili pepper
100 -200 g parmesan cheese (depending on how cheesy you would like your dish to be)
olive oil
1 garlic clove
salt
pepper

Steps:

  • Boil the pasta in salted water until it is al dente (aprox. 11 minutes).
  • While the pasta is cooking, chop the onion into thin slices and stew it in a frying pan toghether with olive oil, salt, pepper, chili and the squashed clove of garlic.
  • When the onion is "smudgy", add the chopped radicchio.
  • If necessary add more olive oil and turn the mixture over after 3-4 minutes.
  • When the pasta is ready, pour off the water.
  • Then add the onion and radicchio mixture and finally the grated parmesan cheese. Blend well.
  • Enjoy (e.g. with a nice side salad or ciabatta bread)!

Nutrition Facts : Calories 623.3, Fat 9.2, SaturatedFat 4.7, Cholesterol 22, Sodium 392.9, Carbohydrate 106.7, Fiber 5.7, Sugar 7.8, Protein 27.2

GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE



Gnocchi with Mushrooms and Gorgonzola Sauce image

Categories     Sauce     Mushroom     Low Sodium     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
Basic Potato Gnocchi (page 224)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Steps:

  • Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the oiled baking sheet. Repeat the process with the remaining gnocchi.
  • Bring the cream and stock to a boil in a large saucepan over medium-high heat. Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes. Add the cheese; stir until melted. Stir in the nutmeg and cayenne. Season with salt and pepper. Remove from heat; cover to keep warm.
  • Heat the oil in a large skillet over medium heat until hot but not smoking. Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes. Add the gnocchi; cook, stirring occasionally, until heated through. Pour the Gorgonzola sauce over the gnocchi; gently toss.

ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE



Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie image

Categories     Mushroom     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Brie     Arugula     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8

2 cups orecchiette or small pasta shells (about 1/2 pound)
2 tablespoons olive oil (preferably extra-virgin)
6 ounces portobello mushrooms, thinly sliced
2 large garlic cloves, minced
3/4 pound plum tomatoes, chopped
1/2 cup dry white wine
2 bunches arugula, stems trimmed
1/4 pound Brie, rind trimmed, cheese cut into 1/2-inch pieces

Steps:

  • Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
  • Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.

ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA



Orecchiette with Mushrooms, Radicchio, and Gorgonzola image

Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

Coarse salt
1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium shallot, minced (about 1/4 cup)
1/4 teaspoon red-pepper flakes
8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
1/4 cup dry white wine
1 tablespoon fresh thyme leaves
3 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice (from about 1 lemon)
1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
2 ounces Gorgonzola cheese, crumbled
Freshly ground pepper, to taste

Steps:

  • Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
  • Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.

More about "orecchiette with mushrooms radicchio and gorgonzola recipes"

FETTUCCINE WITH GORGONZOLA AND BROCCOLI - FOOD & WINE
Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. …
From foodandwine.com


FOOD NEWS - LATEST HEALTHY RECIPES, HEALTH TIPS, DIET TIPS
301 Moved Permanently. nginx
From foodnewsnews.com


RADICCHIO PASTA WITH GORGONZOLA AND WALNUTS - ALEXANDRA'S KITCHEN
Seasoned with fresh parsley and orange zest, this pasta is at once wintry and fresh, bitter and sweet, vegetable-rich and filling. What’s more, it comes together in about 20 minutes. Read …
From alexandracooks.com


RADICCHIO PASTA WITH GORGONZOLA AND WALNUTS | RECIPE | KITCHEN …
Quarter the radicchio and slice or tear it into ribbons. Roughly chop the walnuts. Step 2 / 5 300 g orecchiette pasta salt large pot Bring salted water to boil in a large pot. Cook pasta according …
From kitchenstories.com


HOT POT ORECCHIETTE WITH SPINACH AND GORGONZOLA - THE DAILY MEAL
6 ounce package of whole wheat orecchiette (or any other small pasta shape) 1 tablespoon olive oil; 1/2 cup crumbled gorgonzola cheese (or more) 1/4 cup milk; lemon half, juiced; salt (to …
From thedailymeal.com


EASY MUSHROOM RISOTTO WITH GORGONZOLA • THE WICKED NOODLE
Instructions. Heat ghee or canola oil over medium-high heat in your risotto pan (can also use a large saucepan). Add mushrooms and cook until all liquid has been released and evaporated …
From thewickednoodle.com


ORECCHIETTE RECIPES - COOKING WITH NONNA
Orecchiette are a type of handmade pasta from the Puglia region that our Grandmothers have been making for many generations. Orecchiette are now famous around the world as the best …
From cookingwithnonna.com


MUSHROOM ORECCHIETTE WITH CREAM | CHEF JULIE YOON
Meanwhile, bring a large pot of salted water to a boil and add the orrechiette. Cook until al dente. Add the minced garlic to the caramelized onions and saute for 30 more seconds. Then pour in …
From chefjulieyoon.com


ORECCHIETTE WITH MUSHROOMS, LEEKS, AND ALMONDS RECIPE
Using a slotted spoon, transfer almonds to a medium bowl, leaving that almondy-oil goodness in the skillet. Step 3 Let almonds cool 10 minutes. Toss with parsley, lemon zest, and 2 Tbsp. …
From bonappetit.com


ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA
Add mushrooms and cook until softened, about 5 minutes. Add about 1/2 cup of the soaking water, being careful not to add sediment to pan, and cook until most of the liquid has …
From chimeraobscura.com


ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA
1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium shallot, minced (about 1/4 cup)
From mealplannerpro.com


ORECCHIETTE WITH MUSHROOMS RADICCHIO AND GORGONZOLA …
In a medium-sized bowl, toss the radicchio with the balsamic vinegar. Flour a baking peel and shape each dough ball into a 10-inch round on the peel. Brush with olive oil, being careful not …
From tfrecipes.com


ORECCHIETTE WITH MUSHROOM THYME SAUCE | PACKED WITH FLAVOR!
Instructions. Using a large skillet, cook bacon until crispy. Transfer bacon to a paper-towel lined plate and drain most of the excess bacon grease from the skillet. (Tip: Leave ~2 tsp of grease …
From spicedblog.com


ORECCHIETTE AL RADICCHIO RECIPE | OREEGANO
Sfumato con del buon vino rosso, il radicchio sprigiona tutto il suo carattere. Il retrogusto amarognolo della verdura è perfettamente bilanciato da quello dolciastro dei funghi. Provate …
From oreegano.com


ORECCHIETTE WITH SPINACH AND GORGONZOLA SAUCE RECIPE
12 ounce package of whole wheat orecchiette (or any other small pasta shape) 1 tablespoon olive oil ½ cup crumbled gorgonzola cheese (or more) ¼ cup milk one lemon, juiced salt and …
From cookieandkate.com


ORECCHIETTE WITH BROCCOLI, MUSHROOMS AND ROASTED GARLIC IN A …
Heat 1/2 tbsp of olive oil in the same skillet over medium heat. Add onion and saute, stirring occasionally, until lightly caramelized, about 20-25 minutes. Remove from heat and set aside.
From fortheloveofcooking.net


ORECCHIETTE WITH MUSHROOMS AND GORGONZOLA RECIPE | OREEGANO
search by recipe or ingredients. without (onions, chicken, ...). type of dish starters first courses second courses single courses soups Side Dishes Desserts Bakery products Sauces …
From oreegano.com


RIGATONI WITH RADICCHIO, GORGONZOLA AND WALNUTS
Drain rigatoni and reserve the pasta water. 3. While pasta is cooking, heat olive oil in a large skillet and add onion. Cook on medium-low heat for a few minutes, then add the radicchio …
From freshfoodinaflash.com


ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZO
* 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups) * 2 ounces Gorgonzola cheese, crumbled * Freshly ground pepper, to taste Directions: 1. Bring a pot of salted water to …
From cookingwithshannonmc.blogspot.com


ORECCHIETTE WITH MUSHROOMS AND RAMPS RECIPE | LEITE'S CULINARIA
Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside. Add 2 tablespoons of the olive oil …
From leitesculinaria.com


ORECCHIETTE PASTA WITH PANCETTA AND RADICCHIO
Add the stock and simmer the sauce for 2-3 minutes until it has reduced slightly. Once the pasta is ready, drain and add it to the sauce (photos 3-4).. Add the chopped radicchio and …
From insidetherustickitchen.com


ORECCHIETTE - CALORIE CONTENT, USEFUL PROPERTIES, BENEFITS AND HARMS ...
According to the popular Italian cookbook, Il cucchiaio d'argento (Silver Spoon), orecchiette is perfect to be served with vegetable sauces. Other dishes include, for example, orecchiette …
From 1000-recipes.com


RISOTTO RADICCHIO AND GORGONZOLA (NORTHERN ITALY)
In the meantime, clean and prepare the radicchio. Slice the leaves into thin strips, dice the white part and discard the root. Add extra virgin olive oil and onions to a large skillet. Sauté for a few …
From mediterraneanliving.com


ORECCHIETTE WITH SAUSAGE AND RADICCHIO RECIPE - COUNTRY LIVING
Using a slotted spoon, transfer bread to bowl with sausage. Add leeks, butter, and remaining olive oil to pan, and sauté until wilted, 12 to 15 minutes. Add radicchio, garlic, thyme, salt, and …
From countryliving.com


83 BEST GORGONZOLA RECIPES IDEAS | GORGONZOLA RECIPES ... - PINTEREST
Jun 18, 2016 - Explore Black River Cheeses's board "Gorgonzola Recipes" on Pinterest. See more ideas about gorgonzola recipes, recipes, gorgonzola.
From pinterest.com


ORECCHIETTE WITH MUSHROOMS AND SPINACH - SERVING DUMPLINGS
Cook the orecchiette in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/2 cup of the cooking water. In the meantime, heat a large nonstick skillet over high …
From servingdumplings.com


ORECCHIETTE WITH GORGONZOLA AND WALNUTS RECIPE - EASY RECIPES
4 oz. Gorgonzola, crumbled (1 cup) 1 Tbs. fresh lemon juice Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500°F.
From recipegoulash.cc


BEST ROASTED MUSHROOMS AND RADICCHIO RECIPE - COUNTRY LIVING
6. shallots, cut into 1/2-inch-thick wedges. 5 tbsp.. olive oil, divided. Kosher salt and freshly ground black pepper. 1 1/2 lb.. mixed mushrooms (torn, if large) 1. small head radicchio, …
From countryliving.com


ORECCHIETTE WITH SPINACH AND GORGONZOLA SAUCE RECIPE
Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted. Drain the orecchiette and return it to the pot. Add the Brussels sprouts, …
From foodnewsnews.com


GNOCCHI GORGONZOLA AND RADICCHIO – THE PASTA PROJECT
Wash and slice the radicchio. Melt a little butter in a frying pan or skillet. Add the sliced radicchio and cook until it has reduced in volume by at least half and darkened in colour. (You can also …
From the-pasta-project.com


GNOCCHI WITH RADICCHIO, SPECK AND GORGONZOLA: THE PERFECT RECIPE
Wash the radicchio well and cut it into strips. Cut the speck into cubes, then brown it in a pan for 10 minutes with olive oil. When it’s ready, remove it and set it aside. Mash the garlic and chop …
From winedharma.com


ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA RECIPE
Oct 15, 2014 - For a contemporary take on pasta salad, try this recipe for Orecchiette with Mushrooms, Radicchio, and Gorgonzola.
From pinterest.co.uk


GNOCCHI WITH GORGONZOLA AND RADICCHIO SAUCE - LA CUCINA SABINA
Directions. Peel, boil and mash the potatoes. Add one egg, a pinch of salt and flour to the mashed potatoes and mix together until the mixture is compact and smooth. Don’t over knead as it …
From lacucinasabina.com


RECIPES WITH GORGONZOLA CHEESE - GORGONZOLA CHEESE
Consortium for the Protection of the Gorgonzola Cheese VAT Number 01889280036 Via Andrea Costa, 5/c – 28100 NOVARA – Italy Phone +39.0321.626.613 – Fax +39.0321.390.936
From en.gorgonzola.com


ORECCHIETTE WITH SAVOY CABBAGE AND GORGONZOLA
Method. Trim cabbage, wash, drain, and cut into thin ribbons. Peel onions and finely chop. Into a pan, pour 2 tablespoons of oil, add onions and gently cook them until very soft, about 5-7 …
From cookwithgusto.com


Related Search