gorgonzola cheese

Serves: 4 | Preparation approx. 30 mins | Cooking time: approx. 1 hour Pumpkin: 500 g – 1 medium size Potatoes: 250 g Milk: 250 ml A/P – Plain Flour: 200 g Italian Gorgonzola cheese, sweet or spicy: 100 g Walnuts: 80 g Butter, unsalted: 30 g Eggs: 1 Nutmeg: a pinch Salt: to taste Method...

Whether leftover or made from scratch, one of the many ways to use polenta is to make polenta balls filled with a stringy Italian Gorgonzola cheese. I made them from scratch using instant polenta, then fried; after all, they’re meant to be something tasty and quick to prepare. You can also stuff...

Serve 4, Preparation 20 mins, Cooking about 20 mins 4 pears (I've used Kaiser variety) Italian Spicy Gorgonzola, to taste Walnuts, a handful Sesame seeds, to taste salt and pepper, a pinch Method Toast sesame seeds in a saucepan, set aside. Crumble the walnuts and leave some whole for...

In Italy we have a famous way of saying that more or less goes like this: don’t tell the farmer how good pears and cheese are together – otherwise, he may keep them all for himself! This recipe originated in the Lombardia region, in the North of Italy, but it's now well known throughout the...

My biggest limit in the kitchen (I have many) is that I don't want to spend too much time cooking :D Ingredients: 4 stalks of celery 100 gr gorgonzola (blue cheese) 50 gr ricotta 10 walnut kernels 1 pinch of ginger powder salt Method: Clean and wash the stalks of celery and remove the...