BelGioioso Cheese Inc.BelGioioso Cheese Inc.
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RECIPES WITH GORGONZOLA BelGioioso CreamyGorg® and Mascarpone Torte Small springform pan sprayed with cooking spray 1 lb. BelGioioso CreamyGorg® 1/2 cup honey 1 lb. BelGioioso Mascarpone 1 cup dried cranberries 1 cup walnuts Place a layer of BelGioioso CreamyGorg® on the bottom of your springform pan, about 1/2" thick. Combine 1/4 cup honey with 8 ounces of BelGioioso Mascarpone and spread a layer over the CreamyGorg®. Drizzle the layer with honey and sprinkle with dried cranberries and walnuts. Continue with another layer of CreamyGorg®. Cover and chill torte for 20-30 minutes. To finish torte, remove rim of springform pan and place torte on serving dish. Combine honey with 8 ounces of Mascarpone and spread around the outside of the torte, like frosting a cake. Sprinkle with cranberries and walnuts and serve with crusty bread as an appetizer or dessert. Tip: BelGioioso CreamyGorg® is a soft cheese that spreads easily. As you are placing slices of the cheese into your springform pan, connect the pieces by spreading them together with a knife. This will aid in molding the torte. Recipe created in collaboration with Sara Martynuska-Knapp, Bouchée Catering, De Pere, Wisconsin. |
Gorgonzola and Asparagus Rigatoni 1 1/2 lbs. asparagus, trimmed, cut into 1 1/2" pieces 2 cups BelGioioso Gorgonzola 3/4 cup whipping cream 1 lb. rigatoni 2 tsp. fresh lemon juice 1/4 cup BelGioioso Parmesan, grated Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Rinse asparagus with cold water, drain and set aside.
Place BelGioioso Gorgonzola and whipping cream in medium saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring pasta occasionally. Drain well. Return pasta to pot. Add Gorgonzola sauce to pasta; toss to coat. Mix in asparagus. Drizzle with lemon juice. Season to taste with salt and pepper. Serve, passing BelGioioso Parmesan. Serves 4.
Risotto with Gorgonzola 1 medium onion 1/3 cup butter 1 1/3 cups rice 1 cup white wine Salt and pepper 1 cup beef broth 3/4 cup BelGioioso Gorgonzola 1/2 cup cream 1/2 cup BelGioioso Parmesan, grated Chop onion and brown in pan with a small amount of butter. Add rice. Let flavor and fry for a while; add white wine, salt and pepper. When wine evaporates, gently add hot broth and cook for 20-25 minutes. In a small pan, melt cubed BelGioioso Gorgonzola with butter and gently mix while adding cream. When rice is done, add Gorgonzola sauce and BelGioioso Parmesan and serve hot. Serves 4. |
