Italian Torta With Mascarpone Gorgonzola And Walnuts Recipes

GORGONZOLA WALNUT PASTA

Steps:

• Prepare all the ingredients.
• Cook the pasta al dente (it should have a bite to it), in a small amount of well-salted water. Drain the pasta about 30 seconds before the end of the cooking time, reserve about 1/2 cup pasta cooking water. While the pasta cooks, make the sauce.
• Heat the olive oil and butter in a large frying pan, add the walnuts, lemon zest, pepper, and garlic, cook over medium heat for about 2 minutes, until the walnuts are slightly browned and fragrant.
• Add the wine, cook, stirring constantly, for a couple of minutes, until almost evaporated.
• Add the cream, turn the heat to the minimum and add gorgonzola, stir until cheese is melted and the sauce is smooth, take the pan off the heat.
• Toss the cooked pasta with the sauce and add about 2-4 Tbsp of the pasta cooking water (add more if the sauce is too thick).
• Season to taste with salt and pepper (I like lots of pepper).
• Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top (you can toast the walnut on a dry pan for extra flavor).
• Enjoy!

GORGONZOLA MASCARPONE TORTE

Steps:

• In a bowl stir the honey with mascarpone. Then in a very small bowl-shaped dish spray the sides with cooking spray (any size just small and a little deep, even a small but deep mixing bowl will work. I sometimes use my cereal bowl.). Then line with saran wrap covering all sides, be sure to push the saran wrap into all corners. Spray again with cooking spray. Line the sides and bottom with mascarpone mixture, about ¼" thick. Cut gorgonzola into slices about ¼" thick and line the bottom with slices. Then layer ¼" mascarpone, then more gorgonzola. Keep layering until you reach the top. Top layer should be mascarpone. Tightly tightly tightly seal with saran wrap, foil, etc. Best to refrigerate for a few hours until mascarpone is hardened. To serve it just tip it over onto a serving plate and remove the saran wrap (hopefully the cooking spray made it easy to remove). Push crushed walnuts on sides and top to cover up the mess. Serve with your favorite crackers. You will be a HUGE HIT at any gathering with this yummy treat. If anyone makes this please send me an email ( [email protected]) to let me know how it turned out...and if you'd do anything different. Thanks!Kristina

ITALIAN TORTA WITH MASCARPONE, GORGONZOLA, AND WALNUTS

Steps:

• Line a loaf pan with plastic wrap.
• Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
• Chop about 1/2 of the walnuts.
• Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
• Refrigerate torta for at least 1 hour, or overnight.
• Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.