TOMATO GORGONZOLA SOUP
This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.
Provided by Jess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
- Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
- Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 13.7 g, Cholesterol 64.3 mg, Fat 22.5 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 12.3 g, Sodium 592.6 mg, Sugar 8.7 g
CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.
TOMATO GORGONZOLA SOUP
Provided by Food Network
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
- Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.
GRILLED TOMATO AND CHEESE
Butter does more for a grilled cheese than just browning the bread. Using cultured butter, one made with fermented cream, can add depth and a touch of sweet and tangy richness, thereby elevating the sandwich to new heights.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
- Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.
TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS
I made this for Labor Day Weekend and boy the taste is phenominal....Very elegant. Got the recipe out of Cusine at Home Magazine....Putting here for safe keeping. Try and find the creamy gorgonzola cheese or soft.
Provided by CIndytc
Categories Pasta Shells
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil for the shells.
- Cook shells according to package directions; drain and set aside.
- Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
- Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
- Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
- Serve immediately.
Nutrition Facts : Calories 539.3, Fat 19.2, SaturatedFat 9.7, Cholesterol 49.2, Sodium 490.5, Carbohydrate 76.4, Fiber 5.4, Sugar 8.9, Protein 16.3
FETTUCCINE GORGONZOLA WITH SUN-DRIED TOMATOES
This for people who are confirmed lovers of gorgonzola/bleu cheese. If that's you, this should get you excited! It's quick and easy to make and very creamy and rich but the nonfat ingredients let you enjoy it without guilt.
Provided by little_wing
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cover tomatoes with boiling water until softened. (5-10 min)Cut into thin strips.
- Cook pasta according to directions, drain well and keep warm.
- While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
- Heat cottage cheese mixture over low heat.
- Add gorgonzola and white pepper, stirring until cheese is melted.
- Return pasta to saucepan.
- Add tomatoes.
- Pour cheese mixture over pasta and tomatoes and combine well.
- Serve immediately.
ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS
This is another recipe from Giada De Laurentiis that I saw her prepare on her cooking program a few years ago. I missed a few preparation steps though, so I set my note aside. I finally took the time to get the missing instructions, so I thought I'd post it before I lose it again.
Provided by Northwestgal
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
- In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
- In a small bowl mix together the bread crumbs and Gorgonzola cheese.
- Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil.
- Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
- Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
Nutrition Facts : Calories 217.9, Fat 14.9, SaturatedFat 4.5, Cholesterol 12.7, Sodium 486.7, Carbohydrate 15.5, Fiber 2.2, Sugar 4.2, Protein 6.6
PENNE PASTA WITH TOMATOES AND GORGONZOLA
This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy skillet over medium heat.
- Add chopped onion and garlic and saute until clear, about 8 minutes.
- Stir in chopped tomatoes and basil.
- Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
- Cook pasta until just tender, but still firm to the bite; drain well.
- Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce.
- Add sauce to pasta and stir to coat.
- Season with salt and pepper to taste.
- Sprinkle with cheese and serve.
GRILLED CHEESE WITH TOMATO
Tricia Curley puts a tasty Italian twist on a lunchtime tradition. The Joliet, Illinois cook's speedy skillet sandwich features mozzarella, tomato slices, oregano and basil.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.
Nutrition Facts :
TOMATOES WITH GORGONZOLA
Provided by Robert Farrar Capon
Categories easy, lunch, quick, side dish
Time 10m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 6
Steps:
- Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
- Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 439 milligrams, Sugar 3 grams
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