GORGONZOLA WALNUT PASTA
Creamy gorgonzola sauce with walnuts, brightened up with crisp wine and lemon zest! recipe yields 2 servings as a main dish or 4 servings as an appetizer
Provided by Aleksandra
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 812 kcal, ServingSize 1 serving
ROASTED STUFFED FIG WITH GORGONZOLA
Steps:
- Freeze the grape slices until frozen, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
- Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
- Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
- Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.
CROSTINI WITH FIGS, GORGONZOLA, HONEY AND WALNUTS
Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!
Provided by JB @ The Grateful Girl Cooks!
Categories Appetizer
Time 21m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake till baguette slices are a golden color, about 8 minutes. (You can also toast the slices a day ahead. Cool, then store them at room temperature in a covered container.)
- Toss the gorgonzola, along with the toasted walnuts (that have cooled to room temperature) in a small bowl. Spoon the cheese mixture onto the prepared baguette slices and press slightly to adhere.Return baguette slices to baking sheet. Bake in oven until the cheese melts (about 6-8 minutes).
- Arrange the warm crostini on a platter. Top each slice with a thin slice of fig. Drizzle with the honey and serve warm. Enjoy!
Nutrition Facts : ServingSize 1 crostini, Calories 98 kcal, Carbohydrate 9 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 162 mg, Sugar 3 g
GORGONZOLA, FIG AND WALNUT TARTLETS
Make and share this Gorgonzola, Fig and Walnut Tartlets recipe from Food.com.
Provided by MarielC
Categories Cheese
Time 32m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
- In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
- Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
Nutrition Facts : Calories 55, Fat 3.3, SaturatedFat 1.2, Cholesterol 2.1, Sodium 73.7, Carbohydrate 5.5, Fiber 0.3, Sugar 2.5, Protein 1.1
FIG AND WALNUT PASTA WITH GORGONZOLA
Steps:
- Prepare pasta according to package directions. Drain; toss with olive oil; set aside. Melt butter in large skillet while pasta cooks. Add onion and sauté over medium-high heat 5 to 6 minutes, stirring frequently, until golden brown. Remove fig stems, coarsely chop figs and stir into onions with walnuts. Season with salt and heat through. Pour fig mixture over pasta then sprinkle with cheese and parsley, if using; toss gently. Serve immediately.
PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS
Categories Appetizer Broil Low Carb Blue Cheese Fig Walnut Prosciutto Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 18
Number Of Ingredients 4
Steps:
- Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.
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- Trim off the stem end of the figs, and using a sharp knife cut an X into the top of the fig 3/4 of the way down leaving the bottom of the fig attached.
- Roll some of the gorgonzola into small balls about 1/2 to 3/4 of an inch in size, then roll the balls into the walnuts gently pressing the walnuts into the cheese balls.
- Place the figs on a baking sheet, then place a cheese ball into each fig, and gently squeeze the fig to enclose the cheese inside.
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- Heat butter in large skillet. Add onion and sauté over medium-high heat 10-12 minutes, stirring frequently, until golden brown.
- Meanwhile prepare pasta according to package directions. Drain; toss with olive oil and set aside.
- Stir figs, walnuts and salt into onions; cook 2 minutes or until heated through. Pour mixture over pasta. Sprinkle with Gorgonzola and toss gently. Serve immediately.
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- Put the water and the figs in a small saucepan. Bring to a boil, turn off the heat, and let stand until the figs are plump, 10 to 15 minutes. Drain the figs and cut them in quarters.
- In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
- Light the grill or heat the broiler. Rub the chicken with the 1 tablespoon oil and sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the rosemary. Grill or broil the chicken until just done, about 5 minutes per side. When cool enough to handle, cut into 1/4-inch slices.
- Put the radicchio and the spinach in a large bowl. Add the remaining 1/3 cup oil and 1/4 teaspoon each salt and pepper and toss. Add the vinegar and toss again. Put the radicchio and spinach on plates. Top with the sliced chicken, and then the Gorgonzola and walnuts. Put some of the figs in the center of each salad.
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- Bring a large pot of water (with the 1 tsp of salt added if desired) to a boil over high heat. Purée 1/2 cup of the walnuts and the cream in a food processor or blender until smooth. Set aside the remaining walnuts.
- In a large sauté pan, melt the butter with the olive oil over medium heat until bubbling. For about 6-8 minutes, sauté the onion, prosciutto, garlic and red pepper flakes. Stir until the onion is tender and the prosciutto begins to brown.
- Deglaze the pan with wine. Swirl it around to dislodge any browned bits from the bottom of the pan. Continue cooking to reduce liquid by half. Stir in the stock, walnut purée, and 1/2 tsp salt and pepper. Bring to a boil, then simmer to a sauce-like consistency for up to 12 minutes.
- Melt the Gorgonzola and Parmesan cheese in the sauce. Cook pasta in the boiling water according to package directions. Drain and return to the pot.
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