Gorgonzolatomatosalad Recipes

GORGONZOLA CHEESE SALAD

Steps:

• Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
• In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

GORGONZOLA SALAD

Steps:

• In a small bowl, whisk together the salt, vinegar, olive oil and garlic. Set aside.
• Chop lettuce and arrange in salad bowls. Sprinkle some Gorgonzola cheese over each salad, spoon on desired amount of dressing, and serve.

GORGONZOLA-TOMATO SALAD

Steps:

• Place the cheese in the freezer for 30 minutes. (Makes it easier to grate).
• Grate the cheese into a small bowl. Add the parsley, shallot and basil, stirring gently to combine.
• Arrange the tomato slices on a large serving platter or on 6 individual salad plates. Sprinkle the cheese mixture over the tomato slices.
• Combine the olive oil, lemon juice, mustard, and salt and pepper to taste. Beat with a wire whisk. Drizzle the dressing over the salad.

CHICKEN-GORGONZOLA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package.
• In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.

GORGONZOLA RISOTTO

Steps:

• Bring the broth to a boil in a saucepan, over high heat. Once it's boiling, lower the heat to low to keep it warm.
• In a large sauté pan, over medium-high heat, melt 1 tablespoon butter and add the shallots. Sauté the shallots until translucent.
• Add the rice and stir, making sure the rice is coated with butter.
• Add the wine, lower the heat to medium, and cook, stirring constantly, until it is almost completely evaporated.
• Add 1 cup (or ladle) of broth and stir until the broth is almost completely absorbed. Keep adding the broth, 1 cup at a time, and only adding the next cup once the broth is absorbed.
• Once the rice is al dente (tender to the bite) but you still have some liquid, add the butter and the Gorgonzola. Stir vigorously (being careful not to break the rice grains) until the butter and cheese melt.
• Decorate with the scallions and serve immediately.

PENNE WITH GORGONZOLA AND TOMATOES

Steps:

• Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
• Meanwhile, using spoon, beat butter with Gorgonzola until blended.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
• Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.