Makaron Gorgonzola Gorgonzola Pasta Food

GORGONZOLA PASTA

Steps:

• Cook the pasta in boiling water as per the cooking instructions, until al dente.
• Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
• Add the minced garlic and cook for a further 1 minute.
• Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
• By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
• Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
• Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

SIRLOIN AND GORGONZOLA PASTA

Steps:

• In large nonstick pan heat oil over medium heat.
• Cook steak turning once for 8-10 minutes or until browned on the outside and medium rare inside.
• Transfer to cutting board and cut across the grain into strips.
• Cover and keep warm.
• Add onion and mushrooms to skillet and cook stirring often for 8 minutes or until no mushroom liquid remains.
• Sprinkle with flour, salt and pepper.
• Cook stirring for 1 minute.
• Whisk milk into pan and bring to boil.
• Reduce heat and simmer stirring often for about 5 minutes or until slightly thickened.
• Cook pasta in large pot for 6-8 minutes or until tender but firm.
• Drain and return to pot.
• Add sauce and cheese, toss to coat.
• Transfer to serving bowl.
• Top with reserved steak.
• Sprinkle with tomato and onion.
• Toss to serve.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

CHICKEN GORGONZOLA PASTA

Steps:

• Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
• In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
• In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.
• Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes.
• Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.

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.

MAKARON GORGONZOLA | GORGONZOLA PASTA

Steps:

• Sauté grated garlic in a large frying pan on a spoonful of butter for a few seconds, taking care not to burn it.
• Add the diced chicken and fry for about 3-4 minutes. Season lightly with salt and pepper. In the meantime, cook the pasta (al dente) and vegetables. Put broccoli and asparagus in boiling water for 2 minutes, and then into ice-cold water (it is worth adding ice cubes, then the vegetables will retain their color and will be firm). Pour the wine into the chicken, and after a while the crème fraîche. We mix everything up. Finally, add the gorgonzola cheese, pasta, vegetables and a handful of grated Parmesan cheese. Mix everything until the cheese dissolves. Put on plates and sprinkle with grated Parmesan cheese.