Gorgonzola And Radicchio Sandwich Recipes
PASTA WITH GORGONZOLA SAUCE AND RADICCHIO
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
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
GORGONZOLA AND RADICCHIO SANDWICH
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- Toast the bread: Heat a grill pan over medium high heat. Brush both sides of bread with clarified butter. Place on pan, and cook until golden, 2 to 3 minutes per side. Place a slice on each of four plates.
- Spread an uneven layer of Gorgonzola over each slice of bread. Spoon about 2 teaspoons honey over the cheese. Sprinkle each with about 1/4 cup chopped walnuts. Divide radicchio evenly among the four sandwiches, leaving a border of Gorgonzola around the edge. Sprinkle with chives, and garnish each sandwich with 2 walnut halves.
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RIGATONI WITH RADICCHIO, GORGONZOLA AND WALNUTS
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- Bring a pasta pot of salted water to a boil. Dice onion and set aside. Quarter the radicchio and cut out the core at the bottom of each quarter. Cut crosswise into thinly sliced ribbons or chiffonade. This can be done very quickly with a slicing blade in a food processor. Set aside.
- Add rigatoni to the pasta pot and cook until al dente, according to package directions. Drain rigatoni and reserve the pasta water.
- 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 and cook until wilted, a few more minutes. Add 1/2 cup pasta water and most of the walnuts and cook an additional 5 minutes. Add cooked and drained rigatoni along with another 1/2 cup pasta water and 1/4 teaspoon salt and a few grindings of the fresh ground pepper. Stir together to combine and cook for another 2 minutes.
- Remove pan from heat, add most of the gorgonzola cheese and most of parsley, saving some for garnishing. Stir together to combine and melt the cheese. To make the dish creamier, you can stir in a small amount of additional pasta water. Serve on plates, garnishing with the reserved walnuts, gorgonzola and parsley.
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