Macaroni With Gorgonzola And Walnut Sauce Food

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

GORGONZOLA PASTA WITH WALNUTS

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

LOW CARB PASTA WITH GORGONZOLA AND WALNUTS

Steps:

• Cook penne according to package directions.
• Meanwhile, combine remaining ingredients (except Parmesan) in large serving bowl. Stir gently and season to taste.
• Drain pasta thoroughly and toss with sauce.
• Sprinkle Parmesan cheese on top.
• Serve hot.

GORGONZOLA AND WALNUT SAUCE FOR PUMPKIN OR PORCINI-STUFFED TORTELLINI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts.

GORGONZOLA AND PEAR AGNOLOTTI WITH SAGE & WALNUT BROWN BUTTER SAUCE

Steps:

• Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it's supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
• Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside.
• Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool.
• Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard.
• Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside.
• To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don't dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting.
• Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough.
• To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that's been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it's folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling.
• Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly.
• Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they're fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

GORGONZOLA AND WALNUT SPAGHETTI

Steps:

• Bring a large pot of water to a boil; add salt, then add the pasta; cook to al dente, about 7 minutes.
• Meanwhile, heat a large skillet over medium heat and add in olive oil and butter.
• Add the garlic and nuts; cook 5 minutes.
• Remove garlic when it gets golden brown.
• Add in broth and cream; bring to a bubble; add in the cheese and melt into sauce.
• Drain pasta well and add it to the sauce.
• Add sage; toss to coat pasta in sauce and walnuts; serve.

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.

GORGONZOLA MAC N' CHEESE

Steps:

• Preheat oven to 350°F Grease 13x9x2-inch glass baking dish.
• Cook pasta until l dente, drain.
• Melt butter over medium-low heat, add flour, cook 1 minute to make roux (do not brown).
• Gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally.
• Reduce heat to low, add grated cheddar cheese and crumbled gorgonzola cheese, whisk until cheese melts.
• Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve.

MACARONI WITH FONTINA AND GORGONZOLA CHEESES

Steps:

• In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
• In a colander, drain the macaroni and return it to the pot.
• Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
• Garnish with chopped chives.

FUSILLI WITH GORGONZOLA AND WALNUT SAUCE

Steps:

• Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
• Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.

MACARONI WITH GORGONZOLA AND WALNUT SAUCE

Steps:

• Cook macaroni al dente
• Peel and finely chop the shallots and garlic.
• Wash and dry the rocket and tear up into slightly smaller pieces
• Cut the Gorgonzola into small cubes/chunks. Roughly chop the walnut halves.
• Fry the shallots in hot oil until clear.
• Add garlic, Gorgonzola, and milk.
• Allow to simmer until all the cheese has melted, whilst constantly stirring.
• Stir in the walnuts and rocket/arugula and season with salt and pepper.
• Drain the macaroni.
• Mix into the sauce and garnish with viola blossoms.