Seven Gorgonzola recipes to showcases one of Italy’s most famous cheeses – Gorgonzola DOP. Bursting with flavor, sweet, and salty – this cheese varies in texture, from spreadable and creamy to crumbly and lightly firm, depending on how long it’s aged.
From appetizer to dessert, here are seven Gorgonzola recipes that enhance the true taste and creaminess of the cheese.
Let’s start with the Salty Strudel with eggplant and prosciutto, to be placed in the center of the table, letting guests serve themselves and to be paired with a fresh Chardonnay, and the Salty Cheesecake by the glass, a perfect entreé with a velvety texture.
As a first course here is Spaghettoni with salmon tartare, to be served hot and accompanied by a white wine with a certain smoothness and flavor such as Riesling, Gavi or Pinot Bianco. Then here are three main course alternatives: two fish-based, the Polipetti with Gorgonzola DOP sauce, pumpkin and confit tomatoes and the Tartare di tonno, and one meat-based such as Roastbeef with Gorgonzola DOP sauce, parsley and lemon.
It ends on a sweet note with the Bicchierini with Gorgonzola DOP mousse, punctuated by the contrast between creaminess and crunchiness.
The chef’s tip: Let the Gorgonzola DOP rest outside the refrigerator for 30 minutes before cooking it, so it comes back to room temperature and brings out its unique flavor to the fullest.
Strudel with eggplant, prosciutto and Gorgonzola PDO
Slice the eggplant and grill it on a griddle. Unroll the puff pastry directly on the oven tray. Cover it with a layer of prosciutto slices. Then make a layer of grilled eggplant. Place a cube of Gorgonzola cheese on each eggplant slice. Roll up the pastry and close the sides by folding the pastry a little and pressing with a fork. Brush with milk and sprinkle with poppy seeds. Bake at 200° for about 20 minutes or until strudel is well cooked.
Savory cheesecake by the glass with Gorgonzola Dop
In a blender, pulverize the crackers with the arugula and then transfer to a bowl. Combine the melted butter and stir. Transfer the mixture to the base of the glasses and press with the back of a spoon. Chill 30 minutes in the refrigerator. Meanwhile, soften the gelatin in water. In a small saucepan, heat the cream and then melt the gelatin inside. Mix the Gorgonzola Dop with the spreadable cheese and then combine the cream with the gelatin. Mix well and add salt and pepper to taste. Divide the mixture among the glasses and level. Chill in the refrigerator for 2 hours and then garnish with the salmon, radishes, a few arugula leaves and pepper.
Spaghettone with Gorgonzola Dop sauce and salmon tartare
Start by preparing the Gorgonzola DOP sauce. In a small saucepan, heat the cream and then add the Gorgonzola. Melt it over low heat and then add the chopped herbs and pepper. Keep aside.
Proceed with the preparation of the salmon tartare. Remove the salmon from the skin and then dice it. Transfer it to a bowl and season with a drizzle of evo oil, salt, pepper and the lemon zest.
Cook the pasta in plenty of salted water and drain it al dente, then toss it in the pan with the Gorgonzola Dop sauce. Plate the pasta and lay the salmon tartare on top.
Octopus with Gorgonzola DOP sauce, pumpkin and confit tomatoes
Wash and clean the baby octopus well. Heat a drizzle of evo oil in a frying pan with a clove of garlic. Add the diced squash and sauté for 10 minutes, add the moscardini and sauté for a couple of minutes. Deglaze with a glass of wine and cook over high heat until the white wine has evaporated. Season with salt and pepper.
For the Gorgonzola DOP sauce, melt the butter in a saucepan over low heat, then add the sifted flour and whole milk. Stir quickly with a whisk until the mixture is thick. Add the cut Gorgonzola DOP and let it melt. Season with pepper and mix well. Keep aside. Arrange on each plate a spoonful of Gorgonzola Dop sauce, a few moscardini with the squash and a few confit tomatoes. Garnish with fresh thyme and a grind of black pepper.
Start by preparing the Gorgonzola DOP sauce. In a small saucepan, heat the cream and then add the cheese. Melt it over low heat and then add pepper. Keep aside. Proceed with the tuna tartare. Dice it and transfer it to a bowl. Season it with a drizzle of evo oil, salt, pepper and the zest of the lime. Plate the tartare with the help of a pastry cup, garnish with the Gorgonzola DOP sauce, pistachio granules, marjoram and a lime wedge.
Roastbeef with Gorgonzola DOP sauce, parsley and lemon
For the Gorgonzola DOP sauce, melt the butter in a saucepan over low heat, add the sifted flour, whole milk and a pinch of ginger powder. Stir quickly with a whisk until the mixture is thick. Add the cut Gorgonzola cheese and let it melt. Season with pepper and mix well. Keep aside. Arrange the roast beef slices on a serving plate, drizzle with the Gorgonzola Dop sauce and garnish the plate with parsley, cucunci and lemon slices.
Tumblers with mousse
For the crumble
Start by preparing the crumble. Coarsely chop the dried fruit and keep aside. In a bowl combine the flour and butter and quickly process the ingredients until crumbs form. Combine the dried fruit and mix. Allow to rest in the refrigerator for 30 minutes. Place the crumble on a baking sheet and then bake in a preheated oven at 200° for 10 minutes. Allow to cool and then crumble.
For the mousse, combine the ricotta, mint, Gorgonzola DOP and fresh cream in a bowl. Work the mixture with an electric whisk until smooth. Transfer the mixture to small glasses and garnish with the crumble, berries and mint.