Brown Butter Gorgonzola Fries Recipes

GORGONZOLA FRIES

Steps:

• Bake french fries according to package directions.
• While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.
• Heat the sauce on medium then add gorgonzola cheese and parsley.
• Heat to a bubble (do not boil).
• Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.
• Drizzle the sauce over a large bowl of fries.
• Garnish with crumbled gorgonzola, cracked pepper and parsley.

GORGONZOLA SAUCE

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.

GORGONZOLA AND PEAR AGNOLOTTI WITH SAGE & WALNUT BROWN BUTTER SAUCE

Steps:

• Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it's supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
• Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside.
• Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool.
• Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard.
• Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside.
• To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don't dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting.
• Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough.
• To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that's been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it's folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling.
• Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly.
• Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they're fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino.

MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA

Steps:

• MAKE THE FRIES:.
• Bring the stock,water, salt, pepper, and bay leaves to a boil.
• Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
• Stir in mascarpone.
• Line 1/2 of sheet pan with plastic wrap.
• Pour polenta into the pan and flatten evenly until smooth.
• Cover with plastic.
• Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
• When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
• MAKE THE FONDUTA:.
• Melt butter in a medium saucepan.
• Add shallots and sweat for 5 minutes, then add vinegar.
• Cook until vinegar is almost gone.
• Add heavy cream and reduce by half.
• Whisk in Gorgonzola and add water if consistency is too thick.
• Pass through chinois or fine sieve and pour over hot fries.
• Enjoy!