Fettuccine With Gorgonzola And Broccoli Recipes

FETTUCCINE WITH GORGONZOLA AND BROCCOLI

Steps:

• In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
• Reduce the heat to moderately low and add the Gorgonzola, cream and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
• In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
• Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan and parsley. Serve with extra Parmesan.
• Variations: Try the sauce and pasta with asparagus, green beans or just fresh herbs instead of the broccoli.
• Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino's intense taste can take them on, and its acidity will cut the unctuousness of the sauce.

FETTUCCINE WITH GORGONZOLA SAUCE AND BROCCOLI

Steps:

• In a medium stainless-steel pot, combine the broth and the wine and bring to boil over moderate heat.
• Cook until the mixture is reduced to about 2/3 cup, 5-10 minutes.
• Reduce the heat to moderately low and add Gorgonzola, cream and butter.
• Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes.
• Add salt, pepper, crushed red pepper flakes, garlic powder, onion powder, and chopped fresh parsley.
• Remove from heat.
• Cook fettucine according to pkg directions about 9 minutes.
• In the same pot, add the broccoli florets and bring back to boil.
• Cook until the broccoli and pasta are just done, about 3 minutes longer; then drain.
• Toss the fettucine with broccoli with Gorgonzola sauce, Parmesan, black olive slices and toasted almonds.
• Serve with extra Parmesan.

FETTUCCINE WITH BROCCOLI

Steps:

• In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
• Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
• Serve immediately garnished with cheese.
• Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
• Yield: 2 pounds (approximately 10 servings)

FETTUCCINE WITH GORGONZOLA AND BROCCOLI

Steps:

• In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
• Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
• In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
• Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

GORGONZOLA BROCCOLI CASSEROLE

Steps:

• In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil.
• Rinse broccoli and trip off the discard tough stem ends.
• Cut into one inch pieces.
• Boil Broccoli until barely tender, 3-5 minutes.
• Drain and set aside.
• Rinse and dry pan.
• Add 1/4 cup of butter and melt over med.
• heat.
• Stir in flour unti smoothly blended.
• Cook until bubbly, about 1 minute.
• Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes.
• Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli.
• Pour into a small casserole dish (2 1/2 3 qt).
• In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups.
• In a small bowl mix the bread with the melted butter (1 tablespoon).
• Sprinkle evenly over broccoli mixture.
• Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.