Gorgonzola And Radicchio Sandwich Food

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO

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.

GRILLED ENDIVE AND RADICCHIO WITH GORGONZOLA AND SAGE-INFUSED OLIVE OIL

Steps:

• Preheat the grill to high heat.
• Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
• Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
• Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.

FENNEL AND RADICCHIO SALAD WITH GORGONZOLA

Steps:

• Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
• Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley.
• Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.