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Make a béchamel sauce with butter, flour and milk. Add the egg yolks and gorgonzola IGOR. Add the beaten egg whites and a pinch of salt. Fill muffin tins with this mixture and bake in the preheated oven at 200 ° C for 10 minutes.
Boil the rice in salted water, thyme, bay leaves and sage for 30 minutes. Fill muffin tins with rice and add a layer of melted IGOR sweet gorgonzola.
Put the wine on the fire, add the sugar and the peeled pears and boil until the pears soften.
Serve on a plate a muffin with gorgonzola, along with a "muffin" of rice and a few slices of pear.
Recipe by ANDREA FERRARI / advertorial products by Igor
You don't have to have a garden to create a green corner and enjoy all the benefits of plants. Beautiful and also useful, green plants and flowering plants indoors, available for Gorgonzola and surroundings at the Varisco Florist, are a very wide category that includes many species, from the most resistant to the most delicate. Some indoor plants require in fact a lot of attention, precise light, humidity and temperature conditions, while others have greater adaptability. Obviously, however, unless you decide to opt for fake flowers, all indoor plants require a minimum of care in terms of watering and placement. If you are from Gorgonzola and the surrounding area, contact the Varisco florist who will be able to recommend the green or flowering indoor plants best suited to your needs.
Potted plants: from the most delicate for experts to the most resistant
Create a green corner at home or in the office is a great solution to revive the decor but also to improve the mood and make the atmosphere more relaxed and pleasant. The species of flowering or green plants that live well in the house are numerous: be careful choose the right location, bright but sheltered from direct heat sources, and above all ask the florist for advice on the most suitable species to survive in your apartment. Among the indoor decorative plants, some that require little water and little care: the so-called low maintenance plants they are the most suitable for those who do not have a green thumb or do not have the opportunity to pay constant attention to plant elements.
Warning: let's talk about plants resistant precisely because of their ability to survive in difficult conditions but even these require periodic irrigation, soil fertilization and conditions suitable for survival. Between the stronger indoor plants There are several green plants including the Pothos, climbing decorative leaves that grow even in low light. Another shade-resistant climber is Ivy, while aloe vera can be grown indoors with little care, but requires a lot of light and mild temperatures.
Among the indoor plants there are several flowering plants suitable for the climate that tends to be stable and mild at home. Between the low maintenance flowering plants, the African violet that blooms in spring and requires few waterings. Cheerful and colorful, the begonia prefers mild and constant temperatures: just water it regularly and place it in a bright place but away from heat sources to enjoy lush blooms. Then we remember the Amarillis, the Christmas cactus and the exotic orchids which, although very delicate, require only a weekly watering and an appropriate placement away from heat sources.
What are you waiting for? If you want to decorate and make your home or office unique with both green and flowering indoor plants in and around Gorgonzola, contact the Varisco Florist.
Indoor plants Gorgonzola: contact us for more information
Nothing better than a houseplant to revive your interior with a touch of color. The reasons for choose an indoor plant there are many: their colors and scents that make us feel immediately in harmony with the universe, but also their ability to retain moisture and improve the atmosphere. Did you know that some houseplants have the ability to purify the air we breathe?
You can choose between flowering plants and green plants, taking into account that each has its own needs and characteristics. Of course, indoors plants will not be able to enjoy direct sunlight, so we must choose suitable species, especially if we have low light environments. In Gorgonzola and surroundings, contact the Varisco Florist for choose the most suitable flowering or green houseplants for your home, office or even as a gift. We are available to help you create a green corner with exotic or local indoor plants in line with your taste in Gorgonzola and the surrounding area.
The gustatory sensations of gourmet tastings, savored during the recent holidays in South Tyrol, inspired me this composition of bruschettas, which combines the culinary tradition of Northern Italy with distinctly Mediterranean flavors.
Ingredients for a total of 36 pieces
360 g of bread for bruschetta (baguette type)
FOR LIGHT CREAM WITH GORGONZOLA
FOR THE SPECK MOUSSE
70 g of South Tyrolean bacon
FOR THE EGGPLANT CAVIAL
60 ml of extra virgin olive oil
bb reduction of balsamic vinegar and honey *
edible flowers of geranium and oregano
a few leaves of mysticism
- For the light gorgonzola cream, work the gorgonzola in a bowl with half of the cream to make it fluid. Heat 3 tablespoons of milk in a saucepan, dissolve 3 g of gelatin in sheets previously soaked in cold water and mix the liquid obtained with the gorgonzola cream. In another bowl cooled in the refrigerator, whip the remaining cream with electric whisks, then with a spatula gently incorporate it into the gorgonzola mixture, stirring from the bottom to the top. Put the cream in the fridge to firm up.
- For the mousse, cut the Speck into cubes and add it to the meat broth, then let it cool in the freezer. Finely chop the Speck dough with a cutter, pass it through a sieve and season with the chives, soak 3 g of gelatin in sheets in cold water, squeeze it well and dissolve it in 3 tablespoons of lightly heated milk, mix the liquid with the bacon. Whip the cream in a very cold bowl, incorporate it with a spatula into the Speck dough gently, with movements from the bottom upwards and put it to gel in the fridge.
- For the aubergine caviar, wash the latter, cut them in half lengthwise and use a knife to make incisions in the pulp. Salt, sprinkle with extra virgin olive oil and cover with a sheet of wet, squeezed baking paper. Bake the aubergines in a preheated oven at 170 & deg for about 45 minutes. Remove the skin, squeeze the pulp in a kitchen towel and finely chop seasoned with extra virgin olive oil, a pinch of oregano and julienne basil. Correct with salt if necessary.
Cut the bruschetta bread into thin slices and toast in the oven at 180 ° C for a few minutes. For the gorgonzola bruschettas, form 12 quenelles of light cream and place them on as many slices of toast flavored with a drizzle of balsamic vinegar and honey and garnish with a little finely chopped chives and a geranium flower. For the Speck bruschettas, arrange on 12 slices of toast a few strips of mysticism lightly seasoned with oil and salt with a few sacs and pour a little Speck mousse on the Speck slices, roll them up and place them on the salad. For the eggplant bruschettas, form 12 eggplant caviar quenelles and place them on as many slices of toast garnished with a confit date and oregano flowers.
*FOR THE REDUCTION OF BALSAMIC VINEGAR AND HONEY (basic recipe by Luca Montersino)
Ingredients for about 100 g
In a saucepan, boil the ingredients until the initial volume is reduced by 1/3. Store the reduction obtained in a closed bottle, even at room temperature.
** FOR CONFIT DATTERINI(basic recipe)
500 g of date tomatoes
the leaves of 10 sprigs of fresh thyme
25 g of granulated sugar
extra virgin olive oil to taste to sprinkle the dates
Mix together the salt, sugar and thyme leaves. Wash the dates, divide them in half and season with the prepared mixture. Arrange them on a baking tray protected with parchment paper, sprinkle with extra virgin olive oil and cook at 100 ° C for about an hour and a half.
Gorgonzola with Mascarpone
The production is exclusively industrial, where the workplaces and the machines are subjected to controls and tests on a daily basis to ensure compliance with the hygienic and sanitary conditions established by the Ministry of Health.
Gorgonzola and Mascarpone are particularly appreciated for the ability to combine in a single product the harmony between the strong taste of Gorgonzola and the delicate taste of Mascarpone. Eaten mainly as table cheese, it can also be used, especially by foreign chefs, to prepare Gorgonzola sauces to accompany meat and many other dishes.
A cheese specialty created to meet the needs of the most demanding consumers, it consists of a soft and creamy paste in which layers of delicate Gorgonzola DOP alternate with layers of Mascarpone in general, there is more, which represents about 60 % of final product.
A relaxing walk along fruit trees and where you can use comfortable benches.
An orchard where you can relax in the shade of peaches, pears, apples, apricots, plums & # 8230
The garden from which we draw the vegetables to be used in the restaurant, where we make simple and genuine dishes with high quality products, served both internally and externally.
A large tank where many fish of different species live.
An area dedicated to games for the little ones, to make them have fun and have fun.
FORTEPARK is Pet Friendly, which means we accept your pets.
Indoor and outdoor parking guarantee easy, practical and safe access.
FORTEPARK is unique, accessible and will reward every guest.
IGOR and society
An entrepreneur knows that dedication to society it is a key issue for a company that operates: it is a belief rooted in those who have achieved international fame and success and is a concept felt even more in a family, such as Leonardi, which maintains close ties with its territory.
IGOR is active 360 ° in the social world, supporting projects of various foundations, such as Novara Community Foundation of which he was president until 2015 Ezio Leonardi, uncle of the owners of IGOR. The company actively participates - with concrete and targeted actions - in supporting cultural events and initiatives of important social implications, those promoted by Maggiore Hospital from Novara, a benchmark for health care and medical research at the highest level. The goal is to always be present when needed, thus strengthening a strong connection with their land.
IGOR is an integral part of Novara and demonstrates it in any situation: produces typical Gorgonzola DOP cheese buy milk from local producers, considered a resource to work with to obtain products of the highest quality, according to a recipe that has been passed down for three generations uses local companies for their activities, even to expand their facilities their.
Without forgetting the educational aspect: through sport, IGOR is involved in the formation and transmission of the fundamental values of young people, who learn with group practice to set norms, to set goals, to feel part of a group.
Every initiative supported by Igor goes beyond brand visibility or event sponsorship: it is a choice dictated by love for their country and for those who live.
Cauliflower flan with gorgonzola cream, honey and walnuts
Cauliflower flan with gorgonzola cream, honey and walnuts. A very soft Romanesque cauliflower pie, the green one with the tops that look like many spiers, accompanied by a gorgonzola cream, with caramelized walnuts with chestnut honey. I swear it's not a bold combination: the result is very balanced, the sweetness of the cauliflower is enhanced by the spiciness of gorgonzola (Dop of course) and the chestnut honey with its bitter note enhances the harmony of flavors, closed by the crunchiness of the nuts.
- 600 grams of Romanesque cauliflower
- an egg
- 150 ml of fresh liquid cream
- enough salt and pepper
- 50 grams of grated Parmesan cheese
- 25 grams of grated seasoned pecorino cheese
- enough butter to butter the stencils
- grated bread enough to coat the stencils
- 130 ml of fresh liquid cream
- 50 grams of spicy gorgonzola Dop
- 6 nuts
- 4 tablespoons chestnut honey
Preheat the oven to 200 degrees. Wash the cauliflower and divide it into balls. Then boil it for 15 minutes in plenty of salted water and drain. Set aside a few smaller tops and whisk the rest of the cauliflower in the mixer until reduced to a cream: add the cream, egg, grated cheese and season with salt and pepper. Butter the stencils well (you can use aluminum cupcakes) and dust them with breadcrumbs. Fill the stencils with the mixture up to about an inch from the edge, put them in a pan and fill the pan with water up to half the height: bake the custard in the oven for an hour. Once cooked (they will be slightly colored on the surface) let them cool for a few minutes so it will be easier to unmold them.
For the cream, put the cream in a non-stick pan and bring it to a boil, reduce the heat to low and add the diced gorgonzola, stirring until it melts: set aside and leave to cool, thus allowing the cream to thicken.
Coarsely chop the walnuts, setting aside six half kernels to decorate the custards, and toast them lightly in a non-stick pan, then add the honey and bring to a boil.
To serve, place on the plate a generous tablespoon of gorgonzola cream, on which to place the flan. Then add the walnuts around the cream and a drizzle of honey. Decorate by placing two heads of cauliflower and half a caramelized kernel on top of the flan.
THE MATCHING: With the cauliflower flan with gorgonzola cream, honey and walnuts we suggest a Pinot Bianco Doc del Collio produced by Villa Russiz wineries, with floral and fruity scents with hints of apple. Its flavor represents a right middle ground between the strength of gorgonzola and the delicacy of Romanesque cauliflower.
Ada Parisi: Sicilian, journalist, cook. All recipes and photographs are my creation and my property and that of the photographer Gianluca Atzeni, and therefore protected by copyright. The use of the content of this site is permitted with the express permission and consequent citation of the site and its link.
to Gorgonzola with an unmistakable taste, a harmony of flavors that dissolve in the mouth.
Let's choose from best manufacturers the shapes that we then season in our cells until at the right degree of maturation.
to Fior di Prato with the sweetest and most delicate taste and the Gargor with a more decided and slightly spicy taste.
Gorgonzola Fior di Prato
The Gorgonzola is a blue cheese, produced with cow's milk, occurs creamy soft paste with a particular and characteristic slightly spicy taste.
they features shades of blue they depend on the blistering process and the type of mold.
Gorgonzola is excellent eaten in its purity but is also an excellent ingredient in cooking.
An unmistakable delicacy and taste!
Type of Milk: Cow's milk
Wine pairing: Dolcetto, Gavi, Pinot Bianco
Gorgonzola Spicy Gargor
Ours Spicy gorgonzola with more accentuated blue / green streaks, it has a more decided flavor, its hard dough is more consistent and crumbly and is similar to blueberries of French origin.
Its spiciness is due to a longer aging, 80 days and the type of mold.
Spicy gorgonzola is great to serve with fruit sauces or honey.
Type of Milk: Cow's milk
Wine pairing: , Barolo, Barbaresco, Ghemme
Calzone with egg and gorgonzola is quick to prepare and super delicious. The ingredients are for four servings, so invite your friends to dinner.
Originating in Naples, calzone is a stuffed pizza (the ingredients are folded into shells). Calzone can be fried or greased with olive oil and baked in the oven.
Ingredients (for 4 servings)
200g of Gorgonzola cheese
200g of goat cheese
Salt and pepper
Method of preparation
The dough is first divided into four equal pieces. On a work surface covered with flour, the four pieces are rolled in discs 20cm in diameter. Then add, in a bowl, the gorgonzola cheese to be pressed with a fork.
Over the Gorgonzola then add the goat cheese and repeat the procedure. The salt and ground pepper also follow in the mix. Divide the cheese between the four disks, forming a pile like a pile in the middle. Then "dig" in this pile in the center to make room for an egg yolk.
Then put the yolks in the holes made and fold the dough in half, closing the corners at the same time. Then pour a little oil over the Calzone dough. Then place everything on a baking sheet greased with oil that enters the oven at a temperature of 260 degrees Celsius for 15-20 minutes.
A simple sauce with a special flavor given by gorgonzola cheese. A portion of farfalle with cream sauce and gorgonzola will automatically take you on an imaginary journey through Italy.
Instead of farfalle, butterfly-shaped pasta, you can use spaghetti or any other type of pasta you have at hand. A little more consistent on the inside and finer on the edges, the farfalle pasta goes perfectly with the cream and gorgonzola sauce.
Ingredients (for 4 servings):
350 grams of butterflies
175 grams of gorgonzola cheese
150 ml cream
a teaspoon of sage or thyme (dried)
fresh sage or thyme leaves for decoration
sugar, salt, pepper
Method of preparation
Boil the farfalle pasta in salted water according to the instructions on the package. Observe the cooking time to keep them al dente.
At the same time start preparing the sauce. Cut the gorgonzola cheese into cubes and mix it in a pot of the right size with the cream.
Add sugar (a teaspoon tip), salt, pepper and heat slowly. Stir continuously until the gorgonzola cheese melts. Then take the pot off the heat.
After the pasta has boiled, drain it, and put it back in the pot in which it boiled. Then pour the sauce over them.
Add the sage or thyme and then stir over low heat until the sauce is evenly distributed over all the pasta.
For decoration, on the plate, you can also use fresh sage or thyme leaves.
For this recipe you can use any other type of pasta you have at home.
The recipe can also be prepared with cooking cream. We used cream with at least 35% fat and the result was absolutely spectacular.
You can easily give up the sugar in the recipe if you follow a sugar-free diet.
For an extra flavor, try adding two cloves of crushed garlic in the sauce