Spaghettini With Gorgonzola Leeks And Shallots Food

POLENTA WITH LEEKS AND GORGONZOLA

Steps:

• Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick. Peel the onions and slice them the same way.
• Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
• Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color. Add a little sprinkle of salt¿but not too much.
• Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta. Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.
• Meanwhile, warm up the caramelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth, if needed.
• Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS

Steps:

• Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.

PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER

Steps:

• Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

LEEK AND GORGONZOLA PASTA

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add chopped onions and saute until tender and beginning to brown, about 10 minutes.
• Add leeks, green onions and shallots, saute until very tender, stirring often, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain well, reserve 1/2 cup pasta cooking liquid.
• Return pasta to same pot.
• Add onion mixture, toss to combine.
• Mix in reserved cooking liquid by tablespoonfuls if pasta is dry.
• Mix in cheese, season with salt and pepper.
• Transfer to large bowl, serve.

BEEF WITH SHALLOTS AND TOMATOES

Steps:

• Sauté meat in hot oil in a shallow pressure cooker pot for 2- 3 minutes on each side or until golden brown. Remove from the pot and set aside.
• Cube half of the shallots, leave the other half whole, just make a crosswise cut. Sauté in the same pot for about 2 minutes, add garlic, sauté briefly for 1 minute.
• Add wine and vinegar, stir and cook for 2 -3 minutes. Return the meat to the pot. Cover the steaks with chopped tomatoes, sprinkle with fresh herbs, cinnamon and pepper. Add the beef broth.
• Cover and lock lid on pressure cooker. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally. Once the steam is gone, open the cooker carefully.
• Serve with potato gnocchi or pasta.