Quite often, it's the simple things in life that can bring the most pleasure and this week's dish epitomises that perfectly.
The European Union (EU) wants Australian companies to stop using names such as "Bulgarian rose oil", "feta" and "gorgonzola
" on their product labels.
One special new item is Belinda's Paccheri - house-made paccheri with chicken pan sauce, buttered leaks, gorgonzola
, stewed tomato, pine nuts, and pecorino.
class="MsoNormalDiners have the option of fresh (tagliatelle, pappardelle, ravioli) or dry (spaghetti, linguine, penne, fusilli) pasta, with a range of sauces and accompaniments, including gorgonzola
and rucola, smoked salmon, and il pesto di Paola.
LASAGNE WITH SLOW COOKED FENNEL, SWEET LEEKS AND CHEESES INGREDIENTS: (Serves 8-10) 4 large leeks, 3 bulbs of fennel, 6 cloves of garlic, 50g unsalted butter, 1/2 a bunch of fresh thyme (15g), 125ml soave white wine, 75g plain flour, 1.5L whole milk, 1 whole nutmeg, for grating, 50g pecorino or parmesan cheese, 100g Taleggio cheese, 400g dried lasagne sheets, 125g ball of mozzarella cheese, 100g Gorgonzola
cheese, olive oil, sea salt and black pepper METHOD: 1.
In terms of consistency, cheeses like Robiola, Quartirolo, Stracchino, Crescenza, Mozzarella, Burrata, Gorgonzola
, Caprini, Casatella and Squacquerone are soft cheeses as they have a moisture content of over 45 per cent.
She added brie, camembert, gorgonzola
, crackers, fruits and nuts to complete the spread.
Distribute pinches of the Gorgonzola
dolce evenly over the surface.
The Salumi e Formaggi board at CARAGIULO'S is arranged with prosciutto de parma, soppesata and pistachio-studded mortadella cured meats, Parmesan, Gorgonzola
and fresh mozzarella cheese.
The sweetness of figs mingled with the delicious salty flavours of a blue cheese such as Gorgonzola
makes for a perfect a marriage of flavours.
Instantly upgrade your favourite spuds when you add flavourful Stella gorgonzola
. The robust flavour of gorgonzola
pairs perfectly with white or sweet potatoes.
COURGETTE AND GORGONZOLA
RISOTTO (serves 4) INGREDIENTS 200g butter (100g for frying the grated courgettes, 75g for the rice and 25g to finish) 4 medium-large courgettes grated 1 clove garlic finely diced 400g rice (Carnaroli or Vialone Nano rice) 100g onion (white - finely diced) 150ml white wine (good quality) 3ltrs light vegetable stock 250g Parmigano reggiano (grated) 150g creamy Gorgonzola
(add as much or as little as you like) Salt and pepper to taste METHOD 1.