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Fennel in gorgonzola sauce

Fennel in gorgonzola sauce


We wash the fennels well, remove the stem (they can be left), slice them or cut them (as we wish). We place them in a heat-resistant dish or tray.

Grind the cheese well, mix with whipped cream or milk, add a little oil and pour over.

Put in the oven until well penetrated. It took me a long time.

In a bowl with a lid or aluminum foil on top, they are done faster, but they will look like cooked. When they are ready, we serve them with pasta.

I wish you: Good appetite!


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Gorgonzola sauce and refined preferences

I'm a big fan of culinary shows. I follow with interest both those from us and those from the Americans (Food Network). As a food and cooking enthusiast, it seems natural to me to be like that.

On this occasion, I also find out news, namely, that my tastes are refined and as they are supposed to be. For example, they are part of the tagma of those who can't eat anything if I don't have a sauce on my plate, to make the food slide more easily. Which, in the case of deviation from this rule in culinary competitions, is a clear reason for elimination. We are not all the same. Florin and his mother, for example, prefer dry food. Not my case!

And if I don't have a sauce ready, I immediately adapt with a homemade ketchup or whatever I find in the fridge ready for such situations. Among the most common sauces I eat are: garlic sauce with cream, aioli (homemade mayonnaise made with garlic), Nuoc Cham (Vietnamese sauce), sour sauce sulce instantly prepared (about 200 g of cream mixed with two tablespoons generous of favorite jam & # 8211 also goes to steaks, not just papanas), or, as I said, homemade ketchup.

Another feature I am capable of is my special preference for so-called noble cheeses: the one with mold or brie, a strong taste that you either love or hate. I chose the first option.

To combine these two passions of mine, sauces and noble cheese, for some time I discovered a sauce located high in my preferences. Therefore:

Gorgonzola sauce and cream

Melt the butter over low heat with the garlic clove. Add diced cheese and stir until melted. Gradually add the cream, also over low heat, and then season with salt and pepper.

If it somehow stays for the next day and hardens in the fridge, a few seconds in the microwave make it perfect for serving.


Marinated vegetables and cold Gorgonzola sauce

These vegetables go great as an appetizer, or if you double the portions as a main dish in its own right. The vegetables taste fantastic, and the gorgonzola sauce has something to say about it! The combination is a very successful one. The sauce also goes to a steak or fish, or other types of salads. Instead of gorgonzola sauce you can make Rochefort sauce. Simply replace the gorgonzola with Rochefort cheese, and you're done!

Marinated vegetables ingredient:

  • 200 g large carrots
  • 200 cauliflower broken bouquets
  • 200 g broccoli bouquets
  • a medium preserve canned artichoke kernels with lemon
  • 75 g pitted black olives
  • 1-2 tablespoons lemon juice (to taste)
  • two tablespoons extra virgin olive oil
  • two teaspoons Worchester sauce
  • salt and pepper
  • chopped parsley (optional)

In a large pot pour 3 cm of water and iron with a little salt. Meanwhile, cut the carrots into 5 mm thick slices and put them in boiling water. Reduce heat and simmer covered for two minutes, covered.

The bunches of cauliflower and broccoli are also put over the carrots and everything is boiled for 7-8 minutes. Drain the vegetables and pass under a stream of cold water. Drain for 2-3 minutes, then place in a large bowl and mix with drained artichoke kernels, olives, lemon juice, oil and Worchester sauce. Salt and pepper to taste.

Place on trays and optionally sprinkle finely chopped parsley over them. Place the gorgonzola sauce prepared as follows.

Ingredients cold gorgonzola sauce:

  • 100 g Grogonzola
  • 100 g mayonnaise
  • 120 g sour cream
  • 2-4 tablespoons of milk
  • a teaspoon of wochester sauce
  • 1/2 teaspoon mustard
  • pepper
  • a few drops of hot Tabasco sauce

The cheese is crushed in a bowl. Add mayonnaise, sour cream, two tablespoons of milk, Worchester sauce, mustard, pepper and tabasco sauce. If the sauce comes out too solid, add 1-2 tablespoons of milk.

Cover the bowl and let cool for 20 minutes. Place next to vegetables. Good appetite!


BEEF ANTRICOT WITH GORGONZOLA SAUCE

I like gorgonzola sauce with almost any type of meat and I use it very often in the dishes I make.

Today we have beef with an asparagus with asparagus, mushrooms, mashed potatoes and, of course, the indispensable gorgonzola sauce.

ingredients:

  • 500 gr. beef steak
  • 4 medium mushrooms
  • 8 pcs. asparagus
  • 3 medium potatoes
  • 200 ml. cooking cream
  • 60 gr. gorgonzola
  • green parsley
  • salt, pepper and minced garlic

In my experience, I advise you to have with you all the ingredients and dishes needed for this recipe, which is made quite quickly and has a guaranteed success if all the dishes are ready at the same time.

  • A bowl in which to boil the potatoes and then fry them
  • An asparagus pan
  • A heat-resistant dish (or tray) for baked mushrooms
  • A pan for gorgonzola sauce
  • A double bottom pan for steak (cast iron is perfect)

To start, heat the oven to 190 ° and put in a heat-resistant dish the mushrooms over which I dripped a drop of olive oil, salt, pepper and crushed garlic. They will stay there for about 20-25 minutes.

Cut the potatoes into suitable cubes to boil evenly for 4-5 minutes with a little salt, then drain them very well and add a drop of olive oil over them. Fry them until they are nicely browned on all sides. When ready, add plenty of finely chopped green parsley.

I fry the asparagus in a pan with water for 3 minutes. I strain it of water then I add a cube of butter (or olive oil) and I leave it to harden for a few minutes (maximum 4 min). Meanwhile, season it with salt, pepper and crushed garlic.

On the big fire of the stove I heated the cast iron pan.

Season the meat that I left in time to reach room temperature with salt and pepper, then fry it without a drop of oil. 4 minutes on each side.

I take it out of the pan and wrap it well in an aluminum foil.

While waiting for you there, I prepare the gorgonzola sauce in a pan in which I put sour cream and gorgonzola cheese. Always mix with minimal heat until the cheese melts and the sauce will bind and become very creamy. Taste and season if needed with a little salt and pepper.

I like the beef a little better made, so I left it in the foil for about 8 minutes. If you like medium or blood, you can shorten the cooking time by 1 minute and leave it to rest for a maximum of 3-4 minutes in the aluminum foil. Keep in mind that it penetrates even after the very high temperature after frying.

I take the mushrooms out of the oven, mash the potatoes a little and place them on the plate next to the delicious asparagus.

I slice the beef I put on top, then add the wonderful gorgonzola sauce.

I'm sure you won't throw away the juice left by the meat, you can add it over the potatoes or in the gorgonzola sauce already prepared.

All you have to do is enjoy this beef tenderloin with a loved one and a glass of wine.


PASTA WITH GORGONZOLA SAUCE

Gorgonzola cheese can be creamy and sweet or strong and spicy, it is made from cow's milk and enriched with Penicillium Roqueforti & # 8211 a species of mold. During maturation, the cheese forms are drilled to favor the passage of air, a process that allows the mold to develop.
This cheese has very ancient origins, it is said that it was first produced in 879 in the town of Gorgonzola, located near the city of Milan (Italy).
The production of Italian gorgonzola cheese is a strictly controlled process: the milk must come from a certain geographical area of ​​the country and is subject to rigorous control (to ensure the vitality of bacteria and promote their development milk must not contain antibiotics, disinfectants and pesticides ).
Having said all that, we are sure that gorgonzola is a clean ecological product.
Question: What can we cook from gorgonzola? Answer: gorgonzola can be eaten simply on bread, it can be used as a basic ingredient in various types of sauces for pasta, gnocchi, risotto or lasagna. Gorgonzola is one of the cheeses present in pizza & # 82224 eaten with polenta (traditional dish in some areas of Italy) gorgonzola can be eaten with honey, nuts, pears or mustard.
Let's cook pasta with spicy gorgonzola sauce together & # 8211 a creamy and delicious food.

INGREDIENTS (for 3 pers.): COOKING TIME: 20 min

paste & # 8211 300 gr
gorgonzola cheese & # 8211 120-150 gr
sweet cream for cooking & # 8211 50 gr
ground black pepper
sage leaves (fresh or dried)

First of all, boil the pasta in 3 l of salted water. While the pasta is boiling (usually 10 minutes, but follow the instructions on the package) prepare the sauce: chop the gorgonzola into cubes and melt it in a wok pan, then add the cream, a generous dose of black pepper and chopped leaves. sage.

Drain the pasta and pour it over the sauce in the pan. Mix well and cook over low heat for another minute.


Beef with gorgonzola sauce

Yesterday we said goodbye to Bish & amp Teo, whom we hope to visit overseas and countries soon (so as not to wake up with dirty emails from Bish, as he "threatened" us)

And because Bish was deeply "moved" by the beef muscle with gorgonzola sauce he ate last year for my birthday - so impressed that he said he was the best he had ever eaten, and he ate something. cities in Europe - we decided to say goodbye in style.

So beef with gorgonzola sauce was. And with a fluffy puree. And with baby spinach sautéed in butter. And with sweet-sour plum reduction with balsamic.

I prefer beef muscle in the blood to medium, juicy, but many people eat it well done. Of gustibus, I don't blame anyone, but it seems to me that a good part of the flavor disappears if you fry it until it dries.

Cut the beef into 3 cm thick pieces, then place it on the very hot grill. Leave it for one minute on each side (for medium) and two minutes on each side (for well done). After he has taken those beautiful and good-looking grills, transfer them to another bowl, season with salt and pepper, drizzle a few drops of olive oil or, even better, put a little butter, then put the dish in the oven. another 3 and a half minutes (medium) or 4-5 minutes (well done).

For the gorgonzola sauce you need a tablespoon of butter, 100 grams of gorgonzola, 100 ml of sweet cream (La dorna, 32% fat I used). Melt the butter over low heat, then add the diced gorgonzola and incorporate. Add the sour cream and simmer over low heat until it boils. Season with a little salt (gorgonzola is already salty) and pepper.

Puree everyone knows how to do, I guess, and if not, there is Google's best friend: P. Saute the spinach in butter for 1-2 minutes, until it softens, and the reduction, which brings that drop of acidity in the whole combination that will be on the plate, can be found here.

The end result is this, in fact, I didn't even take pictures along the way, because I also had to entertain the guests :). And Bish and Teo did not leave Romania with a bitter taste, so to speak


Arancini ingredients with gorgonzola and baked pepper sauce

  • 150 grams of rice for risotto
  • 50 grams of finely grated Parmesan cheese
  • 150 grams of spicy gorgonzola (of which about 30 grams I incorporated it in the rosotto, the rest I used for the filling & # 8211 if you don't like gorgonzola, you can easily fill arancini with mozzarella)
  • 2 tablespoons olive oil
  • 1 small onion
  • 1 small clove of garlic
  • 100 ml. of white wine
  • 400 ml. of chicken soup
  • salt and pepper
  • 2 eggs
  • 2 tablespoons flour
  • 5 tablespoons breadcrumbs (I used a larger-sized breadcrumbs, like panko, for a crispier crust)
  • sunflower oil (or other neutral-tasting vegetable oil) for frying

baked pepper sauce:

  • a large, ripe red pepper
  • 1 teaspoon brown cane sugar
  • chili powder to taste (optional) and pepper
  • about 1 teaspoon of good balsamic vinegar

Arancini preparation with gorgonzola and baked pepper sauce:

1. I cooked the pepper on the grill, turning it several times, until the whole peel was burnt, then I took it out in a bowl and covered it. I left it until it cooled and the steam formed inside the bowl helped the peel to come off very easily. I carefully removed both the peel and the seeds, then I passed the pulp with the hand blender, adding salt, pepper, 1 teaspoon of brown cane sugar and a drop of chilli. I also added the balsamic vinegar and I passed the obtained sauce through a sieve, to make sure that it has a very fine texture, and I left it aside.

2. I heated 400 milliliters of chicken soup in a pot. Separately, I boiled 100 ml. of white wine.

3. I chopped the onion very finely. I crushed 1 small clove of garlic. I hardened the onion and crushed garlic in 2 tablespoons of olive oil until the onion softened. I added 150 grams of risotto rice and cooked it, stirring constantly, until it became shiny (2-3 minutes). I added the white wine and stirred vigorously until it was completely absorbed by the rice. I added 1 tablespoon of hot soup and stirred again, the same way, until the liquid was completely absorbed. I continued to add 1 tbsp of soup each time the rice seemed to stay dry until the rice was cooked, but kept a little crispy texture inside the grain (that "al dente" texture around which the Italian cuisine revolves). . The whole story lasts 15-20 minutes.

4. Over the risotto I added finely grated Parmesan cheese and about 30 grams of gorgonzola. I stirred until the cheese was completely melted. I seasoned the risotto with salt and pepper to taste and let it cool completely, then I put it in the fridge for 2 hours (it can stay overnight, it may be even better, in the sense that it will be more easy to model).

5. After the risotto is well cooled, with my hands gloved with disposable gloves, lightly moistened, I formed risotto balls filled with a piece of gorgonzola. Be careful, the rice layer should not be thick, just cover the cheese well inside. I beat two eggs with a pinch of salt with a fork until they liquefied. I prepared two plates, on one I put two tablespoons of flour, on the second 4-5 tablespoons of large-grain breadcrumbs. I rolled the risotto balls in flour, beaten egg and finally in breadcrumbs.

6. Arancini thus prepared are kept in the refrigerator, fried in an oil bath just before serving, to be presented hot. As for frying, the oil must have a high temperature, so that the arancini quickly catch the brown crust on the surface and do not absorb much oil. I prepared sunflower oil in a saucepan with a thicker bottom, in a layer of 6-7 cm. depth. Before dipping arancini in this oil bath, I raised the temperature a little over 180 degrees Celsius (181.5 shows the thermometer in the picture), because, being arancini cold, the oil temperature dropped suddenly when I added it. I fried arancini for 1 minute, until they caught a beautiful, golden brown crust.

If you do not have an instant reading thermometer, you can test the temperature of the oil by inserting the tail of a wooden spoon into it if the oil sizzles around the spoon, it is quite hot. Be careful, however, if the oil smokes, the pan must be pulled aside and the temperature reduced.

7. Remove the fried arancini on kitchen towels to drain the oil, then serve immediately, while hot, with a small salad or your favorite sauce, in my case the roasted pepper sauce described in point 1.

A delicious section, where you can see the inside of melted aracin cheese. Great appetite!

Other variants of aracini, in the interpretation of some talented blogging colleagues:


take potatoes we wash them and boil them. When we see that the fulcrum enters them, we put them aside and leave them to cool. When they are almost cold, peel them, cut them in half and place them in a bowl oven tray.

Separat, batem eggs and we add the two types of sour cream, grated cheese and gorgonzola cut into pieces, salt pepper and a little garlic powder.
pour gorgonzola sauce over potatoes and dam oven tray for 35-40 minutes. After which the potatoes are well browned, sprinkle dill / parsley finely chopped.
serve potatoes into the hot gorgonzola sauce, with assorted pickles or fresh salad next to it.


A surprising ingredient is an unparalleled source of vitamin C! What is it about?

It has been on the market for several years, labeled & ldquofennel & rdquo after its English name, and many do not dare to try it because they do not find a place in traditional cuisine. However, fennel is extremely healthy!

If you need reasons to use fennel, in addition to the special taste, we tell you that it is an unbeatable source of vitamin C, vitamin A, antioxidants, potassium and fiber.

The favorite of Italians

Fennel is very popular in Italian cuisine because it has been cultivated in the peninsula since the 17th century. It is a plant related to parsley, carrot and dill and has been used as an ingredient in recipes and the medicinal plant for hundreds of years.

Fresh fennel looks like a happy cross between a variety of cabbage with celery and dill. The base has the shape of a white-green bulb, which can unfold into leaves like a cabbage. The green stems are similar to those of celery, and the leaves are similar to dill. It has a pungent taste that has nothing to do with the vegetables and greens listed above. They are rather exotic flavors.

Theoretically, the whole plant is edible. Practically few people use green stems that they consider too strong and fibrous to be eaten. The small leaves are chopped and used in salads, dressings and sauces in which they add a citrus aroma.

The bulb is good and raw, and cooked. The base and the first leaves are removed, and the rest of the bulb is chopped or sliced. You can use it raw in salads, soups or sandwiches and cooked in sauces, garnishes or fish fillings.

The seeds have an anise-like aroma and are used in their natural state or lightly fried.

Taste fennel in all its forms

The fennel bulb has a crunchy texture and a taste reminiscent of licorice. In the cooked version, it adds a natural sweetness to the dishes.

  • Because it has a strong and pungent taste, fennel goes well with fatty ingredients. Try it in a salad next to avocado and tomatoes, with a lemon vinaigrette.
  • Fennel jam increases as it is cooked. Try it in a sauce with sour cream, garlic and onion to put over the baked potatoes.
  • Try to cut the bulb sheet by sheet. Use these crunchy bases for some appetizers. Put them topping prosciutto or smoked salmon, a little pepper and cream cheese.
  • Cut a few fennel bulbs in four. Stop it with wine, olive oil and add a few cloves of crushed garlic. Bake the fennel (covered with foil) in the oven and serve with grated Parmesan cheese.
  • Mix finely chopped fennel with lemon juice, olive oil, salt and pepper for a simple vinaigrette or chicken marinade. Mix finely chopped fennel with onion, garlic and sour cream for a delicious filling to use in an en-papillote cooked perch.

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