Tag Archives: Gorgonzola

More Food Porn: Gorgonzola Cremificato

I hesitated calling this “food porn”, because it doesn’t look that porn-y to me. Instead, it looks intimidating, which is why it’s notable to me.

The way it looks in the counter display makes it appear to be the ultimate savory blancmange, a blue cheese that grows like The Blob. I’m not afraid to eat many foods. For some reason, this cheese makes me pause with anxiety.

I think I’m going to buy some this afternoon, all In the name of conquering this irrational fear.

Penne con Suga de Gorgonzola

Penne con Suga de Gorgonzola
Ah…blue cheese. How I love thee so. Oh, you can disguise yourself by calling yourself different names…Stilton, Roquefort, Gorgonzola. Regardless of the names you hide behind, you and I both know I will find you and do wonderful thing to you.

*shakes head vigorously awake*

Okay.. I’m creeping myself out again with all of this “creative writing”. Look, the equation here is simple: gorgonzola + cream = sauce for pasta. How can you go wrong?

Also, since this sauce is a little thinner than a bechamel, use a pasta with ridges, in order to hold on to the sauce. Rigatoni could work, but it’s a little big, so I used a nice penne. Your mileage, as they say, may vary

  • 1 lb penne pasta
  • 8 oz Gorgonzola cheese, broken up with a fork
  • 1 T unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup milk salt
  • ground pepper (to taste)

Bring your pasta water to a boil. Place penne pasta into the boiling water and cook according to package directions.

While the pasta is cooking, over medium-low heat place a large sauce pan. Melt butter in said sauce pan. Add the Gorgonzola, crushing it further with a fork. Add the heavy cream and milk, stirring continuously until smooth and velvety in consistency. Lower the heat to the lowest setting on your dial.

When pasta is complete, drain and place in a large serving bowl. Pour 3/4 of the sauce over the pasta and carefully fold in. Use the remaining sauce to top individual servings of the pasta.

Serves 8

ADDENDUM: Those of you who are particularly observant will note the picture above has peas. I added both peas AND pancetta to the sauce. If you wish to do the same, add the steps below.

  • 3/4 lb pancetta, chopped
  • 10 oz frozen peas

Prior to boiling the water for pasta, fry up the pancetta until crispy. Place on paper towel and allow the grease to drain off. Set aside.

Meanwhile, in a medium sauce pan, cook the peas in boiling water for 6-8 minutes. They should be cooked, but not extremely soft. Drain and set aside.

Now when making the sauce, after the cheese has melted into the cream and milk, add all of the pancetta, and 3/4 of the peas. Lower heat on sauce as mentioned above.

When serving individual plates of the pasta, garnish with remaining peas. Voila!

Gorgonzola Cauliflower Gratin

Gorgonzola Cauliflower Gratin

Not a bad dish, and a nice way to finish the cheese topic. The walnuts are a little too dark, but it didn’t detract from the taste as the cheese sauce offset it nicely.

Two pieces of trivia for this dish.

1) It’s the first one baked in my new oven.
2) The first non-salad non-bean vegetable dish. It only took me a year and a half to get to this point.

  • 1 head of cauliflower, broken into florets
  • 2 tbdsp unsalted butter
  • 1 sweet onion, chopped
  • 3 tbsp flour
  • 2 cups whole milk or cream
  • 1 cup crumbled Gorganzola (tho any blue cheese would work)
  • 1/2 tsp celery salt
  • cayenne pepper, pinch
  • 1/2 cup chooped walnuts

Pre-heat your broiler.

Bring a large pan of lightly salted water to a boil. Add the cauliflower and cook for 6 -8 minutes. Drain and place the cauliflower in the gratin dish.

Using the same sauce pan, melt the butter and add the onions, cooking over a medium heat until the onions are translucent, but not browned. Stir in the flour and cook for one minute. Remove from heat and stir in 1/2 cup of milk. Whisk milk in slowly until it incorporates well and thickens. Keep adding the milk, 1/2 cup at a time, repeating the above steps. Stir constantly.

When all the milk has been added, you have your basic bechamel sauce. Return it to medium heat and bring to a slight boil, stirring all the while. Once at a boil, pour in cheese, celery salt and cayenne pepper. Remove from heat, and stir, ensuring that the cheese has melted. Add 1/4 cup of walnuts and fold in.

Spoon the cheese sauce over the cauliflower. Top with remaining walnuts and place under broiler until golden (5-8 minutes).

Serves 4