GAMBERI AL GORGONZOLA
Make and share this Gamberi Al Gorgonzola recipe from Food.com.
Provided by jrusk
Categories European
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Parboil shrimp in a skillet.
- Saute the shrimp in olive oil over medium heat for 2 minutes.; season with salt and pepper. (very lightly on the salt because the cheese is salty too).
- Place shrimp in an oven proof platter, cover with gorgonzola cubes.
- Bake in preheated oven at 350 for a few minutes, until cheese is melted.
- Transfer to serving platter, sprinkle with parsley and surround with croutons.
Nutrition Facts : Calories 209.9, Fat 9.2, SaturatedFat 5.1, Cholesterol 191.8, Sodium 521.4, Carbohydrate 1.6, Sugar 0.1, Protein 28.5
RISOTTO WITH GORGONZOLA
This traditional risotto is a showcase for two of the great foods of Lombardy: the rice itself and Gorgonzola, the region's superb blue cheese. Here the cheese is more than a garnish (which I recommend in other riso recipes); it is the very essence of the dish. You blend in a generous half-pound of Gorgonzola just before serving, when the al dente risotto comes off the heat, to bring out the full flavor of the cheese, unaltered by cooking. This deserves a top-quality, genuine imported Gorgonzola, preferably not too piquant. I like sweet and creamy Gorgonzola Dolce, aged no more than 3 months. In Lombardy, chunks of fresh ripe pear are sometimes incorporated into risotto alla Gorgonzola. When pears are in season, it is easy to give the basic risotto this wonderful embellishment. Peel and cut ripe pears into about 2 cups of small cubes. When the rice is almost done, gently stir in the pears, and cook for just a minute. Turn off the heat, and finish the risotto with Gorgonzola and grana, as detailed below.
Yield serves 6
Number Of Ingredients 9
Steps:
- Heat the stock in a separate pot almost to the boil. Keep it very hot, near the risotto pan.
- Put the olive oil in the risotto pan, and set over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes. Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned). Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
- Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch. When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt. Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock. Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark. Add more stock if needed, and cook until the risotto is creamy but still al dente.
- Turn off the heat. Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish. Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated. Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.
CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA
I created this salad after having it at a favorite restaurant. Easy and great for entertaining. Other toss ins such as peppercinis and olives can be added. Remember though that the prosciutto and cheeses are salty so adjust accordingly. I have a bottle of Olive Gardens salad dressing that I like to use for this but your favorite will be delicious.
Provided by MacChef
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
- Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!
Nutrition Facts : Calories 131.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 9.3, Sodium 532.8, Carbohydrate 8.1, Fiber 1.3, Sugar 2.5, Protein 4.3
SAUTEED SHRIMP WITH ROSEMARY
Make and share this Sauteed Shrimp With Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil, rosemary, garlic, and bay leaves in a saute pan.
- Warm the ingredients over low heat for 2-3 minutes; let cool.
- Meanwhile, peel/devein shrimp; rinse shrimp under cold running water; drain and dry well; place shrimp in a shallow dish.
- Pour the contents of the saute pan over the shrimp; add in the lemon juice, salt, and pepper.
- Toss the shrimp so that it is coated with the marinade.
- Let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time.
- If you marinate the shrimp for longer than 1 hour, refrigerate them and return to room temperature before cooking.
- Transfer shrimp/marinade to a large pan; cook over high heat until shrimp are just opaque.
- Lightly salt and serve with lemon juice.
Nutrition Facts : Calories 304, Fat 16.5, SaturatedFat 2.4, Cholesterol 259.2, Sodium 253, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 34.8
GAMBERONI ALL'AGLIO - THE OLIVE GARDEN OFFICIAL RECIPE
This comes from The Olive Garden's Website. This is no Knock off or copycat recipe! Please find this and othe recipes at the following link: www.theolivegarden.com
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oil in a sauté pan. Add onion and sauté 2 minutes. Add garlic and red pepper; do not brown garlic. Sauté 1 minute. Add shrimp, cook 1-2 minutes.
- ADD butter, wine, parsley, salt and pepper. Simmer until sauce thickens slightly & shrimp turn from opaque to pink.
- PLACE cooked, drained pasta on large platter. Evenly distribute shrimp and sauce over pasta and serve immediately.
Nutrition Facts : Calories 695.8, Fat 33.6, SaturatedFat 16.2, Cholesterol 320.2, Sodium 423.1, Carbohydrate 48.6, Fiber 2.4, Sugar 2.5, Protein 42.8
GNOCCHI AL GORGONZOLA
This is a creamy dish. It goes well with the gnocchi. Use as a main course or side dish. You could use the sauce on other types of pasta too.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.
- Blend with a wooden spoon until creamy.
- Stir in parmesan and heated cream.
- Keep sauce warm.
- Bring a large pan of salted water to a boil.
- Add gnocchi carefully to boiling water.
- Stir and cook briskly.
- When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.
- Stir well to coat gnocchi with sauce.
- Serve immediately.
PASTA GORGONZOLA
A quick and nice comfort food dish back from my university days. Exactly 5 ingredients! Well, the basic "student" version, which is actually really good and filling :). Feel free to add garlic, a dash of cognac, parsley, parmesan and toasted nuts (such as walnuts) to enhance the basic version.
Provided by Eismeer
Categories Spaghetti
Time 15m
Yield 3-5 serving(s)
Number Of Ingredients 4
Steps:
- Boil pasta according to package instruction.
- Melt cream cheese and gorgonzola in a pot. Stir frequently.
- (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
- Salt and pepper to taste.
- Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).
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