Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)

After making yesterday’s butternut squash risotto, I still had half of the pumpkin puree left. I opened my refrigerator and pondered what to do with the leftover puree. Then I noticed a nice piece of gorgonzola, and I quickly made up … Continue reading Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)

Risotto with Pear, Gorgonzola, and Walnuts

Happy Christmas everyone!

Risotto with pear and gorgonzola is a well-known dish in Italy. I had made it before, but a post by Francesca about risotto with speck and apples reminded me that I had never blogged about it. To add some crunch, I decided to include some walnuts as well. The combination of the sweet pear, piquant gorgonzola, and crunchy walnuts works very well with the creamy rice. Continue reading “Risotto with Pear, Gorgonzola, and Walnuts”

Lobster Carpaccio with Gorgonzola Sauce

A few months ago we had a wonderful dinner at Combal.Zero** near Turin (Italy). My favorite dish of the evening was lobster carpaccio with gorgonzola sauce. It was such a surprising combination that I wanted to try to make something similar myself. The result was pretty good, although it was not as good at Combal. I know that Davide Scabin does a lot of experimenting to get a dish just right, so it was to be expected that my first try would not be as good. Unlike Davide, I served the claws with the dish and they were cooked. I … Continue reading Lobster Carpaccio with Gorgonzola Sauce

Beetroot gnocchi (Gnocchi di barbabietole)

After a less than fully satisfactory first attempt last week at making beetroot gnocchi that did not turn out as ‘beetrooty’ as I had wanted, my second attempt was a success! More beetroot flavor with a simpler recipe. I served them with a gorgonzola sauce. To make the beetroot flavor stand out even more, you could serve them with a lighter sauce. The combination with gorgonzola works well, though. Ingredients For 2 generous servings 750 grams (1.6 lbs) beetroots 1 egg yolk 50 grams (1.8 oz) flour (Italian 00) 50 grams (1.8 oz) potato starch salt bit of semolina flour for … Continue reading Beetroot gnocchi (Gnocchi di barbabietole)

35aweek’s Pasta with Cabbage and Gorgonzola

After the success with the parsnip ragù from $35 a week I decided to try her recipe for pasta with cabbage and gorgonzola well. I’m always looking for new ways to use vegetables, especially if I don’t eat them very often like cabbage. This recipe is very simple, quick and tasty, especially if you like blue cheese because that’s what it tastes like! With pasta dishes I always try to match the texture of the pasta with the texture of the sauce (or create a contrast on purpose). Since this sauce has a ‘fine’ texture, I decided to use gnocchetti rather … Continue reading 35aweek’s Pasta with Cabbage and Gorgonzola

Beetroot gnocchi: not as beetrooty as I wanted

I wanted to try making beetroot gnocchi. Most recipes I found on the internet seemed to be more about the color than the taste of beetroot, since only small quantities of beetroot were used. So I tried to make it with as much beetroot as possible and they turned out fine, but did not have a strong taste of beetroot. Perhaps it was the quality of the beetroots I used or perhaps I should try to use even more beetroot, but that will be pushing it in terms of making sure that the gnocchi will not disintegrate during cooking. So … Continue reading Beetroot gnocchi: not as beetrooty as I wanted