ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
- In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
- In a small bowl mix together the bread crumbs and Gorgonzola cheese.
- Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
- Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.
CREAM OF TOMATO GORGONZOLA SOUP
Make a simple soup into something wonderful! Serve alone or as a side. Great with Italian baked chicken and salad, or with a grilled cheese sandwich.
Provided by Michelle Reckard
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 26.1 g, Cholesterol 38.3 mg, Fat 9.6 g, Fiber 3.4 g, Protein 11.6 g, SaturatedFat 5.8 g, Sodium 1147.9 mg, Sugar 17 g
GORGONZOLA TOMATOES ON ENDIVE
This simple yet elegant appetizer takes advantage of a timesaving ingredient - bottled salad dressing. You'd never guess!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 appetizers.
Number Of Ingredients 6
Steps:
- Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS
This is another recipe from Giada De Laurentiis that I saw her prepare on her cooking program a few years ago. I missed a few preparation steps though, so I set my note aside. I finally took the time to get the missing instructions, so I thought I'd post it before I lose it again.
Provided by Northwestgal
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
- In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
- In a small bowl mix together the bread crumbs and Gorgonzola cheese.
- Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil.
- Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
- Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
Nutrition Facts : Calories 217.9, Fat 14.9, SaturatedFat 4.5, Cholesterol 12.7, Sodium 486.7, Carbohydrate 15.5, Fiber 2.2, Sugar 4.2, Protein 6.6
TOMATOES WITH GORGONZOLA
Provided by Robert Farrar Capon
Categories easy, lunch, quick, side dish
Time 10m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 6
Steps:
- Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
- Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 439 milligrams, Sugar 3 grams
TOMATOES AND GORGONZOLA
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Core tomato and slice in half. If necessary cut a thin slice off bottom so the halves will stand upright.
- Sprinkle basil and pepper on tomato halves. Top with cheese.
- Broil 8 to 12 minutes, depending on the size of the halves, until cheese melts and tomato is beginning to soften.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 120 milligrams, Sugar 2 grams
PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE
Provided by Maura Chamberlain
Categories Garlic Herb Mushroom Pasta Tomato Quick & Easy Blue Cheese Bon Appétit Illinois
Yield 2 Generous Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
TOMATO-GORGONZOLA PASTA SHELLS
This is a quick, easy way to whip up a gourmet pasta dish with Gorgonzola.
Provided by Lux
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Heat olive oil in a large saute pan over medium heat. Stir in onion, red pepper flakes, and black pepper. Cook and stir until onion is soft and translucent, about 3 minutes. Add tomato paste and garlic; cook and stir until fragrant, about 1 minute.
- Add tomatoes and balsamic vinegar to the pan with the onion mixture. Bring to a boil and cook, uncovered, until thickened, about 5 minutes. Reduce heat and pour in heavy cream; let simmer for 1 minute. Stir in cooked pasta, Gorgonzola cheese, basil, and salt. Serve immediately.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 62.1 g, Cholesterol 42.2 mg, Fat 15.4 g, Fiber 4.2 g, Protein 14.9 g, SaturatedFat 7.8 g, Sodium 408 mg, Sugar 7.1 g
ROASTED TOMATOES WITH GARLIC, GORGONZOLA, AND HERBS
Steps:
- Preheat the oven to 375°F.
- Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
- In a large bowl, mix together 2 tablespoons of the olive oil, the garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
- In a small bowl, mix together the bread crumbs and Gorgonzola cheese.
- Place the marinated tomato halves, cut side up, on a rimmed baking sheet limed with parchment paper. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes, until the tomatoes are slightly softened and their undersides are brown.
- Arrange the cooked tomatoes on a serving platter and sprinkle with parsley.
TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS
I made this for Labor Day Weekend and boy the taste is phenominal....Very elegant. Got the recipe out of Cusine at Home Magazine....Putting here for safe keeping. Try and find the creamy gorgonzola cheese or soft.
Provided by CIndytc
Categories Pasta Shells
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil for the shells.
- Cook shells according to package directions; drain and set aside.
- Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
- Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
- Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
- Serve immediately.
Nutrition Facts : Calories 539.3, Fat 19.2, SaturatedFat 9.7, Cholesterol 49.2, Sodium 490.5, Carbohydrate 76.4, Fiber 5.4, Sugar 8.9, Protein 16.3
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