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Tagliatelle with nuts and gorgonzola

Tagliatelle with nuts and gorgonzola

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The pasta is boiled in salted water according to the instructions on the package. If you like "al dente" you can reduce the cooking time by one minute, which you will recover at the end.

While the pasta is boiling, prepare the sauce: in a non-stick pan, over medium heat, heat the butter and then the chopped walnut kernels. Then add the gorgonzola cheese cut into pieces and turn on low heat, stirring carefully for a few minutes until you get a homogeneous paste. Finally add the sour cream and season with salt. When the pasta is cooked, drain it and transfer it directly to the pan, over the sauce, stirring carefully over low heat for another minute.

In order to obtain "al dente" pasta, it is very important to respect the cooking time written on the pasta packaging. In this case, I reduced the cooking time by one minute to allow the pasta time to boil for another minute in the pan with the sauce. Also, the pasta is no longer passed through cold water, but only drained of the water in which they were boiled and transferred directly to the pan, over the sauce, so as not to stop them from boiling.

Serve with grated Parmesan cheese and freshly ground pepper.

Saute finely chopped onion in butter. When the onion turns brown, add the rice and stir. Pour the glass of white wine into the pan and let it evaporate. Then add gorgonzola piccante IGOR and leave on the fire for 15 minutes, gradually adding the vegetable soup made of carrots, onion, celery and a pinch of salt.

Leave the rice in the pan covered with a lid for about 4 minutes. Then add the butter.

Recipe by Gianluca Corradino

Serve with finely chopped walnuts and decorated with a slice of spicy IGOR gorgonzola.

The creamy consistency and unmistakable aroma recommend gorgonzola IGOR as an ideal cheese to be served with refined dishes. Gorgonzola Piccante goes very well in salads or served with fruits such as grapes and figs. The wines recommended to be served with this assortment of gorgonzola are the red ones. All Gorgonzola IGOR products are recognized by master chefs around the world, being appreciated in combinations with vegetables, pasta, risotto, pizza, beef and chicken.

Risotto with gorgonzola and walnuts

I didn't invent this risotto with gorgonzola and walnuts, I just bought a piece of Gorgonzola cheese from Igor and followed, almost with sanctity, the instructions on the back of the package. What I wish you too.

What do you need?

  • 150 - 180 g (depending on the offer) Gorgonzola Piccante cheese (of which you keep 20 - 30 g for the final decoration)
  • ½ Carnaroli rice cup (if you can't find it, or you find it too expensive, you can use local short grain rice without any problems)
  • 10 nuts (core only - preferably lightly fried in the oven or in a non-stick pan without oil)
  • 200 mL white wine, sec
  • 800 mL - 1 L chicken or vegetable soup if you don't have one, replace it with hot water, or with "synthetic soup" (The one obtained from "cubes" - chicken, chicken, beef, vegetables, About 2 cubes per 1 L of hot water Yes, I know, those cubes contain sodium monoglutamate (MSG, E-621) And I know that everyone who eats something like that will DIE!
  • 1 yellow onion, medium
  • 1 tablespoon olive oil
  • 20 + 20 g butter
  • ½ green parsley link
  • Pepper - to taste (you do not need salt, there is enough in gorgonzola).

How do you proceed?

Lightly brown the walnut kernel first, either in the oven (15 minutes at 180 - 200 ˚C) or in a non-stick pan, without oil. Then crush it in a mortar, keeping a few whole pieces for decoration.

Cut the gorgonzola cheese into small cubes.

Prepare the soup, keep it hot, handy.

Peel an onion, finely chop it and then cook it, at the right heat, for 2-3 minutes, in a large non-stick pan, in a tablespoon of olive oil and half the amount of butter (20 g).

Over the hardened onion, add the rice and cook, stirring, for about two minutes.

Extinguish the rice thus hardened with white wine, reduce the heat and let it boil in the wine for about 2-3 minutes.

Then add a portion of hot soup (about 1 polish) and let it be absorbed by the rice grains.

Then alternately add the gorgonzola cheese (30 - 40 g at a time) and the hot soup (1 polish each), waiting, each time, to incorporate the cheese and absorb the soup.

Season with pepper, and when the last portion of soup has been incorporated and the rice has become creamy, add the remaining butter (20 g).

Remove the pan from the heat, add finely chopped green parsley and cover the pan 2-3 minutes before serving.

Place the risotto portions on serving plates and sprinkle pieces of gorgonzola, crushed walnut kernels and a few halves of walnut kernels on top. Serve hot, with a glass of dry white wine next to it (should I mention that it would be good to have the same kind of wine that you used to prepare?).

Have fun and see you healthy again!

P.S. For other risotto recipes, I'm waiting for you here.

How to prepare pizza with gorgonzola

First prepare the dough. Sift the flour into a large bowl, make a hole in the middle of it, put the yeast and sugar dissolved in a little warm water (300 ml) and leave for 10 minutes until small bubbles begin to appear on the surface.

Add salt, then start mixing with a wooden spoon, pouring warm water into the wire. When we have incorporated the water, we put the 4 tablespoons of extra virgin olive oil.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Step 1

Pasta with nuts, pancetta and gorgonzola

First, fry in a pan, without adding oil, the walnuts, cashews and pistachios, which we coarsely cut from the knife. We have to brown them a little, so that they release their aromas, stirring often, so that they do not burn. We remove them from the heat when they are browned and crispy and leave them aside.

Then boil 2 liters of water, 1 liter for every 100g of pasta. When the water boils, add salt and pasta, which they boil for 13-15 minutes, exactly as indicated on the package.

In a large frying pan, fry the pancetta / bacon cubes until they are nicely browned in a little butter. It depends on how you like it: if you want you can fry them until the bacon is very crispy, if you like them softer, leave them less on the fire.

Drain the fat left by the bacon and quench everything with 100ml white wine. Put the pan on the fire and let it simmer for 2-3 minutes, until the alcohol comes out of the wine and the liquid decreases by about half. Then add the sweet cream, mix well and let it boil together with the bacon.

Put the broken gorgonzola in small pieces over the sweet cream, so that it melts easily. Stir the sauce continuously until all the gorgonzola is melted. Match the salt and pepper sauce.

At the end, we add the cooked pasta, without passing them under a stream of cold water, we simply remove them with a sieve from the water in which they boiled and put them in the sauce. Thus, the pasta is covered with a film of starch and the sauce sticks much better to them.

Along with the pasta, add the walnuts, mix everything and let it boil for another 1-2 minutes together with the sauce, so that all the flavors become friendly. They were absolutely delicious!

The walnuts, because I only added them at the end, remained very crispy and fit perfectly in combination with the super creamy gorgonzola sauce. We also liked capuntini itself, we have never eaten these pastas and we found them very interesting, because they hold the sauce well in the middle, due to their shape. Good luck with that! :)

  • 2 pieces Pears, large
  • 150 g Gorgonzola
  • 2 tablespoons Pine seeds
  • 2 tablespoons Walnuts
  • 1 A cup of fresh green onions
  • 2 teaspoons chopped larch
  • 1 knife tip Iodized sea salt

Mix the walnuts and pine nuts and bake in a pan. Meanwhile, season with 1 teaspoon of larch and mix. Leave them to cool on a piece of paper towel.

Now wash the pears, pat them dry and cut them in half. Use a spoon to remove most of the core of the pears.

Mix gorgonzola with 1 teaspoon of Kotányi larch.

After removing the core, bake the pears at 180 ° C for about 15 minutes. 5 minutes before the end of cooking, fill them with cheese and put them back in the oven.

Take out and decorate with ripe walnuts and fresh green onions and enjoy.


This was my dinner last night endive salad with cheese and nuts, a suitable and delicious combination, absolutely to my liking. I used sweet and apple Gorgonzola but you can replace them with Roquefort cheese and pear.

  • 2 large endives
  • 80-100 g Sweet Gorgonzola
  • March 1
  • a handful of walnuts
  • 2-3 tablespoons of olive oil
  • 2 tablespoons lemon juice
  • salt to taste

Method of preparation endive salad with cheese and nuts

Wash, remove the endive stalks, cut them into small pieces and place them in a bowl. Add diced or broken cheese by hand, finely sliced ​​apple and walnut lamb.

Mix the olive oil with the lemon juice, salt and season the salad. Serve with quick croutons, it's delicious. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Salad with pears, gorgonzola and pecans

Salads are a great idea when you want a healthy meal, but also full at the same time. You can combine any kind of greens with vegetables, meat, cheese, seeds and even fruits, so you can't get bored of them.

Beyond the classic salads, which everyone knows, there are a lot of fancy recipes, with more and more original combinations. Perfect if you want something you've never seen before or if you want to impress someone. We offer you such a recipe today. A salad with pears, gorgonzola cheese and walnuts, which does not lack meat and leaves.

  • 150 g lettuce (arugula, kale, arugula, etc.)
  • 1 clove of garlic
  • 1 teaspoon Dijon mustard
  • salt
  • pepper
  • balsamic vinegar
  • olive oil
  • 2 eggs
  • flour
  • biscuit
  • 300 g chicken breast
  • frying oil
  • 2 pears
  • 60 g gorgonzola cheese
  • 1 hand pecans

First we will take care of the chicken breast, which we will cook exactly like schnitzels. Cut the meat into fillets and season with salt and pepper. Pass the meat through flour, beaten egg and breadcrumbs and fry until golden and crispy. Remove the pieces of meat on paper towels to drain excess oil.

Wash the salad and line it with paper towels to dry. Cut the pears into slices, as well as the cheese. Pull the walnuts a little in the pan to give them that baking flavor.

All you have to do is assemble the salad. Prepare the dressing from: crushed garlic, mustard, salt, pepper, oil and vinegar. Put everything to taste, taking care to keep the ratio of 2/3 between vinegar and oil (to 3 tablespoons of oil you will put 2 of vinegar).

Put the salad, sliced ​​chicken breast and pears in a large bowl. Pour the dressing over the ingredients and mix well. Finally, add the gorgonzola cheese and pecans. Serve the salad immediately, plain or with toast.

Tagliatelle with Gorgonzola sauce and mushrooms stuffed with garlic

This recipe for pasta with mushrooms and Gorgonzola sauce it is neither new nor original. It is inspired by a recipe from Adi Hădean's blog, published in July 2010. He used spaghetti, I put tagliatelle. He cooked for Ca $ a Loco, I cooked for myself and my wife. He in Cluj, I in Bacău. Each with Gorgonzola his. Otherwise, small differences in terms of the pepper used and the wholeness of brown mushrooms. With the quantities below, you get about two servings. For many, there is the simple rule of three (do not apply to temperatures or cooking times).

What do you need?

For Easter:

For the Gorgonzola sauce:

  • 1 tablespoon olive oil
  • 25 g butter with at least 80% fat
  • 150 g Gorgonzola cheese
  • 200 mL liquid, unfermented (cooking) cream with at least 15% fat (this means it can also have 20 or 30% fat)
  • 1 teaspoon grated red peppercorns
  • 1 teaspoon grated green peppercorns
  • Salt - don't worry, Gorgonzola has enough.

For garlic mushrooms:

  • 4 brown mushroom mushrooms
  • 2 - 3 cloves of garlic
  • 1 tablespoon olive oil
  • A powder of coarse sea salt.

For decoration:

  • A few green parsley leaves. Traditionalists and fundamentalists will replace parsley with basil.

How do you proceed?

Preheat the oven to 200 - 210 ˚C. Prepare a tray that you grease with a little oil in which to put the mushrooms.

Peel the garlic and cut it into thin slices.

Wipe the mushrooms well (do not wash them) and cut them into quarters. Practice, with a sharp knife, in each quarter a notch in which you spread a slice of garlic.

Put the quartered breaded mushrooms in the pan, season with coarse salt and put the tray in the oven for about 20-30 minutes, during which time turn the mushrooms to brown evenly on all sides.

Bring the pasta water to a boil, in which you have dissolved a teaspoon of salt.

When the water starts to boil, add the tagliatelle nests to it.

Boil them according to the manufacturer's instructions (8 minutes for the pasta I used), timing it from when the water starts to boil again, after you have added the pasta.

Drain the pasta, possibly keep a little more water in which they boiled, to dilute the sauce if you think it is too thick.

While the pasta is boiling and the mushrooms are browning in the oven, place the oil and butter in a large, high-walled pan. In the fat heated to the right heat, cook the peppercorns for 1-2 minutes.

Then add the Gorgonzola cheese to the pan, cut or broken into large pieces. Stir for 2-3 minutes, until the cheese melts, then add the cream to the pan.

After 4-5 minutes, during which time the cream starts to boil slightly (if it boils too hard, reduce the heat) and the sauce thickens, pour the drained pasta into the pan.

Mix well for 2 minutes, then set the pan aside and keep it covered for another 1-2 minutes.

Put the pasta with sauce in the serving plates, garnish them with the pieces of mushrooms stuffed with garlic and decorate the plate with some fresh greens.

Obviously, a glass of wine would go with it. Given the strong personality of Gorgonzola cheese, even a dry red goes. And if you don't have Chianti, at least for the bottle, if not for the bottle covered in straw, try a Fetească Neagră from Cramele Budureasca.


Because I only made a sample portion, I prepared everything at once in a large pan. I immediately sprinkled the pear slices with lemon juice, then sprinkled them with brown sugar on the cut sides. I brushed the pan with a teaspoon of olive oil, heated it a little and added the two slices of bread in the middle, the pears on the edge, and the walnut kernels next to the pears. Directly next to the caramelizing source. As the pears caramelize, leave a little caramelized juice that the nuts catch. It would be a shame for the flavor to remain in the pan. Remove as they brown. It is distributed directly on the plate in which it will be served. The bread is ready first. Don't let it brown. Avoid aggressive dehydration. In some places gilded, it is enough. The walnuts are also quickly caramelized, place them next to the bread. Finally, lightly brown the pears, place them on them, where you have space. Cut the gorgonzola into 2-3 cubes, place it on top of the bread and sprinkle everything with a thin slice of honey, and serve with great appetite!


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