FISH WITH GORGONZOLA SPINACH AND LEMON PASTA
Quick and tasty dinner, ready in 25 minutes. Delicate fish fillets with gorgonzola and spinach sauce, lightened up with lemon juice and zest.
Provided by Aleksandra
Categories dinner
Time 25m
Number Of Ingredients 12
Steps:
- Cook the pasta, a minute less than the time indicated on the package (it will be cooked later on a pan for a while). Reserve some pasta cooking water (about 1/4 cup).
- While the pasta is cooking, rinse the spinach and cut off thicker stalks.
- Cook the fish: Pat dry the fish with paper towels, season well with salt, pepper, and thyme. Sprinkle with flour, gently shake off the excess.
- On a large frying pan heat the clarified butter over medium-high heat. When the butter is hot add the fish. Cook for about 2-4 minutes on one side, until nicely brown, turn over and cook for 1-2 minutes. The cooking time will depend on the thickness of the fish. Be careful to not overcook the fish (it will be rubbery and dry). When the meat changes its color from translucent to white - it's ready. Transfer the fish to a plate lined with paper towels.
- Make the sauce: Add gorgonzola, lemon juice, lemon zest, cream, and about 1/4 cup pasta cooking water to the pan. Stir until the cheese is melted.
- Add spinach and cooked pasta to the pan. Cook over low heat for about a minute or until spinach is wilted.
- Season to taste with salt, pepper, and more lemon juice if necessary, serve with the fish.
- Enjoy!
Nutrition Facts : Calories 828 kcal, ServingSize 1 serving
GNOCCHI WITH GORGONZOLA SAUCE
This comes from my 20 minute meals cookbook. Also on the "Happy Italian Family Meal" menu is salad with red wine vinaigrette and mascarpone tiramisu. YUM!
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 quarts water in a deep skillet to boiling. Preheat the broiler.
- Grease a 2 quart baking dish or gratin dish with cooking spray.
- Add gnocchi to boiling water and cook until they float, about 3 minutes. Remove to prepared baking dish with a slotted spoon.
- Combine cheese, butter, cream and pepper in a small saucepan over medium heat.
- Cook, whisking occasionally until smooth; pour over gnocchi.
- Sprinkle with nuts. Broil 6 inches from heat source until bubbly, about 5 minutes.
Nutrition Facts : Calories 415.1, Fat 40.8, SaturatedFat 20.7, Cholesterol 91.4, Sodium 521.9, Carbohydrate 5, Fiber 1, Sugar 0.6, Protein 10.1
CURRY PRAWNS
Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
- Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
- Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
- Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.
Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
CHANTERELLE MUSHROOM SAUCE WITH GORGONZOLA
So delicious you'd think the chanterelle mushrooms were magic.
Provided by SamnGoodSauce
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
- Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 26.1 g, Cholesterol 25.6 mg, Fat 9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 761 mg, Sugar 2.4 g
GORGONZOLA SHRIMP PASTA
This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.
Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.
GNOCCHI WITH GORGONZOLA SAUCE
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use leftover Gorgonzola cheese.
Yield makes 8 servings
Number Of Ingredients 8
Steps:
- Make the gnocchi.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
- Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
- Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
GORGONZOLA DOLCE WITH FIGS AND PORT
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Combine port, honey, peppercorns, and cloves in a small saucepan; bring to a boil, and continue cooking until syrupy, 2 to 3 minutes. Set aside to cool.
- Stir together cheeses; spread on bread with a small offset spatula.
- Using a 2-inch round cutter, cut bread into rounds.
- Top with figs, and drizzle with port sauce.
- Garnish with mache, and serve.
PRAWNS WITH GORGONZOLA CHEESE
Not sure where I got this recipe! Hope you like it. This recipe is for 2 servings but you can always double, etc. depending on your needs. The recipe states that it goes well with buttered rice. Sounds fattening but good.
Provided by Oolala
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Saute prawns quickly in the butter and garlic until they turn opaque. Do not overcook.
- Add the lemon juice and gorgonzola and stir until creamy.
- Garnish with the parsley and serve immedietly.
Nutrition Facts : Calories 187.3, Fat 16.7, SaturatedFat 10.5, Cholesterol 81, Sodium 507, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 8
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