Gorgonzola

By Food & Wine
January 13, 2017
From a fig and arugula salad with grated frozen gorgonzola piccante to penne rigate with brussels sprouts and gorgonzola, here are some amazing recipes featuring the Italian blue cheese.
Start Slideshow

1 of 9

Fig and Arugula Salad with Grated Frozen Gorgonzola Piccante

© John Kernick

Chef Ori Menashe makes the most creative salads. Here, he dresses arugula, fresh Black Mission figs and pistachios with a spicy, lemony vinaigrette and a drizzle of creme fraiche.

GO TO RECIPE
Advertisement
Advertisement

2 of 9

Orecchiette with Broccolini, Sun-Dried Tomatoes, and Gorgonzola Sauce

© Sarah Bolla

Mild and creamy mascarpone and tangy gorgonzola cheese make for a very smooth and decadent white sauce.

GO TO RECIPE

3 of 9

Caramelized Watermelon Salad with Pickled Jalapeños and Gorgonzola

Though he's known as the "prince of pork," chef Jason Vincent knows his way around a salad. His sugar-crusted watermelon resembles a seared rare tuna steak in this dynamic dish.

GO TO RECIPE
Advertisement

4 of 9

Penne Rigate with Brussels Sprouts and Gorgonzola

This hearty pasta dish will quickly become your new favorite lunch meal.

GO TO RECIPE

5 of 9

Coppa-and-Gorgonzola Piadine

Star chef Mario Batali's terrific flatbread sandwiches are topped with slices of creamy Gorgonzola dolce and coppa as soon as they're taken off the griddle.

GO TO RECIPE

6 of 9

Fontina-Gorgonzola Fonduta

Giorgio Rivetti likes to serve this fonduta, the Piedmontese version of fondue, with roasted potatoes and sauteed mushrooms as well as toast.

GO TO RECIPE
Advertisement
Advertisement
Advertisement

7 of 9

Black Quinoa with a Citrus-Celery Salad, Gorgonzola Cheese, and Pecans

The acidity of the oranges here pairs nicely with the sweetness and freshness of crisp celery. The Gorgonzola adds a subtle creaminess and tang, while the pecans add crunch. The complementary ingredients combine together to create a wonderful balance of texture and flavor. This salad could also serve as a very satisfying vegetarian entree or side dish.

GO TO RECIPE

8 of 9

Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

Paula Wolfert usually bakes gnocchi in gratins, relieving her of the stress of last-minute cooking. Good, light potato gnocchi can take a really lush sauce such as this one from Emilia-Romagna, which is creamy and fragrant with stewed radicchio, seared pancetta, crunchy pine nuts and a mild Gorgonzola dolce, also called dolcelatte.

GO TO RECIPE
Replay gallery

Share the Gallery

Up Next

Advertisement