PEAR & GORGONZOLA FARFALLE
Provided by Jamie Oliver
Categories Pasta Recipes Fruit Pasta & risotto
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey.
- Meanwhile, slice the radicchio 1cm thick. Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway.
- Peel the pears with a speed-peeler, then quarter, core and finely slice lengthways. Toss into the pan, crumble in most of the walnuts, add a splash of pasta cooking water, reduce to a medium heat and pop the lid on, then leave to caramelize slightly.
- Toss the drained pasta and oozy Gorgonzola into the pear pan with a splash of red wine vinegar, and a splash of reserved cooking water, if needed.
- Taste, season to perfection with sea salt and black pepper, crumble over the remaining walnuts and drizzle with 1 teaspoon of extra virgin olive oil.
Nutrition Facts : Calories 575 calories, Fat 24.5 g fat, SaturatedFat 8.5 g saturated fat, Protein 20.1 g protein, Carbohydrate 73.2 g carbohydrate, Sugar 19.4 g sugar, Sodium 1.3 g salt, Fiber 6.8 g fibre
PEAR & GORGONZOLA SALAD
This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.
Provided by Laura
Categories Salad
Time 13m
Number Of Ingredients 12
Steps:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 15 g, Protein 4 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 159 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
GORGONZOLA-PEAR TOASTS
Steps:
- Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
- Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.
PEAR & GORGONZOLA CROSTINI
Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
- Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
- Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
- Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
- Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
- Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.26 milligram of sodium
PEAR & GORGONZOLA SALAD
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make Vinaigrette------------------.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- ---Salad-----------------------.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.
GORGONZOLA PEAR PASTA
This pear pasta dish is a delicious combination of the unique flavor of Gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.
Provided by nellegirl
Categories Pasta Main Dishes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
- Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.
Nutrition Facts : Calories 1828.2 calories, Carbohydrate 236.7 g, Cholesterol 146.7 mg, Fat 68.6 g, Fiber 27.8 g, Protein 73.6 g, SaturatedFat 29.1 g, Sodium 711.5 mg, Sugar 16.9 g
VEAL AND SAGE MEATLOAF WITH GORGONZOLA GRAVY AND SMASHED POTATOES WITH PROSCIUTTO AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
- While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
- While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
- Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
- Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.
- Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Ease of preparation: easy
PEAR GORGONZOLA MEATLOAF
A slightly sweet, complemented by a tangy, delicious twist on a classic favorite. Yummy, simple, comforting and makes great leftovers!! Plus, it's healthy, too. Great served with a side of cauliflower "mashed potatoes."
Provided by CPfoodie
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Meanwhile, use hands to combine all ingredients in a medium sized bowl. Mix well.
- Transfer mixture to non-stick loaf pan.
- Bake until done, about 45 minutes.
Nutrition Facts : Calories 353.9, Fat 16.5, SaturatedFat 7.2, Cholesterol 105.1, Sodium 256.5, Carbohydrate 22.8, Fiber 3.5, Sugar 2, Protein 28
PEAR SALAD WITH GORGONZOLA DRESSING
Steps:
- Divide arugula between 4 plates and top with pears.
- In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.
PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER
A nice ending to dinner. Creamy cheese with a little tang and the sweetness of a combination of dried and fresh pears makes this just a wonderful "different" dessert. My friends ask for this every time I have a dinner party. It is just that dessert that is completely unique and stands of its own. Now I take some short cuts. I use wonton wrappers, I make them the day before and you can actually boil them the day before, so dessert is 3 minutes in a saute pan and you can have them on the table. Don't think you have to do it all in one night
Provided by SarasotaCook
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
- Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
- Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
- In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
- Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
- Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
- Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
- Enjoy them! They are a treat.
GORGONZOLA PEAR SALAD
This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 10
Steps:
- For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.
Nutrition Facts :
BLUE CHEESE MEATLOAF
My family loves blue cheese - my husband will even eat it right from the container! One night, I was looking for a new way to use ground beef and this is what I came up with. It's now our favorite winter comfort food. We like to serve it with Parmesan Cous Cous.
Provided by Kim Barber
Categories Meat
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1 cup bread crumbs and 1/4 cup crumbled blue cheese.
- Add ground beef, egg, onion, salt and pepper.
- Blend thoroughly.
- Shape into a round loaf.
- With a spoon, make a crater-like depression in top of loaf.
- Fill depression with Blue Cheese Dressing.
- If desired, sprinkle more crumbled blue cheese on top.
- Bake at 350 for 1 hour.
PEARS AND GORGONZOLA
Make and share this Pears and Gorgonzola recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cream the cheese and butter together.
- Serve alongside the pear slices.
Nutrition Facts : Calories 370.4, Fat 31.3, SaturatedFat 19.9, Cholesterol 82.3, Sodium 599.9, Carbohydrate 18.5, Fiber 3.6, Sugar 11.4, Protein 6.8
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