Gorgonzola: 8 recipes with the controversial cheese to try

Gorgonzola it’s a cheese that you either love or hate, there’s almost never a middle ground. This is because its strong flavor gives the face to the dishes it is part of, creating recipes with gorgonzola with a very characteristic taste.

To use cheese in your preparations, we have selected some foolproof recipes that will help you be more creative in the kitchen. With gorgonzola it is possible to make everything tastier and more suggestive, just choose the right ingredients. Check out the following 8 tips and enjoy:

Mandioquinha cream with gorgonzola

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Mandioquinha cream with gorgonzola – Photo: André Fortes

Time: 45min

Performance: 5 portions

Difficulty: easy

Ingredients:

• 500 g of mandioquinha in pieces
• Salt and nutmeg to taste
• 1 and 1/2 cups (tea) water
• 1 box of cream (200g)
• 3 tablespoons of olive oil
• 1/2 chopped onion
• 1 stem of sliced ​​leek
• 2 minced garlic cloves
• 1 cup blue cheese (chopped)
• Parsley and minced and croutons to sprinkle

Method of preparation:

1. Cook the cassava in water and salt until soft
2. Drain, transfer to blender, add water and cream, beat until creamy, set aside
3. Meanwhile, heat a frying pan with olive oil over medium heat and saute the onion, leek and olive oil for 3 minutes
4. Add the whipped mandioquinha cream and cook until bubbly.
5. Add the gorgonzola, season with salt and nutmeg to taste and turn off the heat.
6. Transfer to a deep dish, sprinkle with parsley and croutons and serve immediately.

Filet with gorgonzola and shitake

Filet with gorgonzola and shitake – Photo: Stela Handa

Time: 30min (+30min soaking)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 5 thick filet mignon steaks
• salt to taste
• 2 tablespoons of oil

Sauce

• Shredded shitake 200 g
• 3 tablespoons of butter
• 1/2 chopped onion
• 2 cups cream (fresh milk)
• 1 cup blue cheese (chopped)
• Smell of salt and greenery to taste

Method of preparation:

1. For the sauce, place the shitake in a bowl, cover with hot water and leave to soak for 30 minutes.
2. Drain in a colander and squeeze out all the liquid.
3. Heat a pan with the butter over medium heat and sauté the onion and shitake for 3 minutes.
4. Add the cream, gorgonzola, salt, green perfume and cook for 2 minutes, stirring
5. Meanwhile, season the steaks with salt.
6. Heat a large skillet over high heat with the oil and fry the steaks until golden brown
7. Remove from the oven, transfer to a serving dish and serve with the sauce.
8. If desired, serve immediately with a green sole and cherry tomato salad.

gorgonzola pasta

Gorgonzola pasta – Photo: Rodrigo Moreira – JOBZ Photography

Time: 35 mins

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of penne (500g)
• 3 tablespoons of butter
• 1/2 chopped onion
• 2 tablespoons of wheat flour
• 3 cups of milk (tea)
• 1 handful of cooked and chopped spinach
• 1 1/2 cups blue cheese, chopped
• 1 box of cream (200g)
• Salt and nutmeg to taste

Method of preparation:

1. Cook the macaroni according to package directions
2. Run and book
3. In the meantime, heat a pan with the butter over medium heat, add the onion and let it soften.
4. Add the flour and then fry quickly
5. Add the milk and cook, stirring constantly, until thickened.
6. Add the spinach, gorgonzola, cream, salt and nutmeg and cook for 3 minutes
7. Turn off, mix with the noodles and transfer to refractory to serve later.

Carrot broth with gorgonzola

Carrot broth with gorgonzola – Photo: Rodrigo Moreira – JOBZ Photography

Time: 45min

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 kg of chopped carrots
• Salt and chopped parsley to taste
• 3 cups of milk (tea)
• 1/2 cup (tea) cream cheese
• 2 tablespoons of butter
• 1/2 chopped onion
• 1 cup blue cheese (chopped)

Method of preparation:

1. Put the carrot in a pressure cooker, cover with water and salt and cook for 15 minutes after starting the pressure.
2. Turn off, release pressure and open pan
3. Beat the carrot, milk and ricotta in a blender until creamy and set aside
4. In the meantime, heat a pan with the butter and fry the onion until it softens.
5. Add the carrot cream and cook until it boils
6. Add the gorgonzola, season with salt and green perfume and then cook for another 2 minutes.
7. Transfer to a bowl and serve immediately.

Gorgonzola Chicken Steak

Chicken Steak with Gorgonzola – Photo: Alexandre Medeiros

Time: 40min (+6h rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 chicken breast steaks
• Salt and black pepper to taste
• 1/2 glass of dry white wine
• 3 tablespoons of vegetable oil
• 50 g of sliced ​​black olives for garnish

Sauce

• 500ml of milk
• 2 tablespoons of wheat flour
• 1 tablespoon butter (dessert)
• 100 g of grated gorgonzola

Method of preparation:

1. Season the chicken with salt and pepper, add the wine and let it rest for 6 hours
2. Heat a pan with oil, fry the chicken fillets until golden brown and set aside
3. Meanwhile, in a saucepan, heat the flour dissolved in the milk and the butter over medium heat.
4. Stir with whisk until it boils and thickens.
5. Turn off the heat and stir in the grated gorgonzola until completely melted.
6. Arrange the fillets in a refractory, pour the gorgonzola sauce over them and then decorate with the sliced ​​black olives
7. If desired, serve with a green salad and tomatoes.

Gorgonzola rounds

Rondelli al Gorgonzola – Photo: Stela Handa

Time: 1h10

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 cups (tea) of crushed gorgonzola
• 1 cup cream cheese (cream)
• 1 cup walnuts (chopped)
• 1 pack of fresh pasta for lasagna
• margarine for greasing
• 100 g grated parmesan

Sauce

• 4 tablespoons of butter
• 3 tablespoons of corn starch
• 4 cups of milk (tea)
• 100 g grated parmesan
• salt to taste

Method of preparation:

1. For the sauce, melt the butter in a pan over medium heat, add the cornflour dissolved in the milk and cook, stirring, until it thickens a bit.
2. Add the Parmesan, season with salt, mix and set aside
3. Meanwhile, mix the gorgonzola, ricotta and walnuts in a bowl.
4. Open portions of pasta, fill with the gorgonzola mixture and then roll up like a jelly roll
5. Cut into slices and arrange side by side in a large greased refractory
6. Cover with the sauce, sprinkle with the Parmesan and place in a medium preheated oven for 30 minutes.
7. Pick up and serve later.

Broccoli steak roll with blue cheese

Broccoli Steak with Gorgonzola – Photo: Stela Handa

Time: 40min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 fillet steaks
• 2 tablespoons of chopped basil
• Salt and black pepper to taste
• 4 tablespoons of oil
• 1 chopped onion
• 1 chopped tomato
• 1 can of tomato sauce
• 2 cups of water (tea)
• Basil leaves to decorate

Filling

• 3 cups cooked and chopped broccoli
• 1 cup blue cheese (mashed)
• 2 tablespoons of cream cheese
• salt to taste

Method of preparation:

1. For the filling, mix all ingredients together and set aside.
2. Meanwhile, season the steaks with basil, salt, and pepper.
3. Divide the filling between the steaks, roll up and secure with a toothpick.
4. Heat the oil in a pressure cooker, over high heat add the steaks and fry until golden brown
5. Add the onion and tomato, then saute for 2 minutes
6. Add the tomato puree and water, cover and cook for 20 minutes on low heat after putting under pressure
7. Turn off, release pressure and open pan
8. Transfer the steaks to a platter, drizzle with the pan sauce, garnish with basil leaves, and serve immediately.

Gorgonzola fish

Gorgonzola fish – Photo: Stela Handa

Time: 40min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 fish fillets (hake, hake, conger eel)
• salt to taste
• 1 minced garlic clove
• 3 tablespoons of olive oil
• 200 g of cream
• 4 tablespoons of crumbled gorgonzola
• 1/2 glass of dry white wine
• 1 cup chopped Brazil nuts (tea)

Method of preparation:

1. Season the fish with salt and garlic.
2. Heat the oil in a non-stick pan, brown the fillets on both sides and set aside
3. Meanwhile, in the same pan, combine the cream, gorgonzola, wine and then boil over low heat until a smooth sauce is formed.
4. Pour over the fillets, spread the chestnut and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.