BootsnAll Travel Community

Hi

When I went to Rome a couple of weeks back I tried a gnocchi dish with a sauce made of gorgonzola AND porcini. I don't think that I have encountered this combination before...is this a common combination? The sauce was great by the way...I picked up a large bag of dried porcini while I was in Rome so I will probably try to make the sauce sooner or later

Please share your recipe when you try it! It sounds great to me, but I would put gorgonzola (or any other bleu cheese for that matter) in almost anything.

Where in the World is Saura

Gnocchi with Gorgonzola, Pine Nuts & Fresh Figs.

Delete the figs and toss in sauteed fresh porcini. For dried porcini, treat them like the fresh, or use them as a base for the sauce (like in classic tomato-porcini sauces) if you want to emphasize the earthy porcini flavor.


The article also has some delicious descriptions of classic Italian trilogies like:

Gorgonzola o Figs o Pignoli
Mascarpone o Pears o Hazelnuts
Parmigiano-Reggiano o Honey o Walnuts

Mmmm, Parmigiano-Reggiano, honey and walnuts. Gotta try that on a cheese platter.

I make the most amazing Porcini Risotto. Anyone want the recipe?

quote:

Anyone want the recipe?

yes please.

Ok, here goes:

Note: I rarely use measurements so the below is an estimate (except for the ratio of rice to liquid. That is the only exact in this recipe.)

Serves 2 or 4 as a side dish

1 small onion, chopped
1 tbsp each of butter and olive oil
3/4 cup Arborio or Carnaroli rice (avail. @ Italian shops)
1/4 cup white wine, cognac or Brandy
1&1/2 ounces Dried porcini mushrooms (also avail. in italian food shops)
a little chopped fresh herb of your choice to taste: tarragon, sage or rosemary
2&1/2 cups of liquid: 1/2 cup hot water, 2 cups chicken stock
1/2 cup freshly grated Parmgiano-Reggiano cheese
Freshly ground black pepper and chopped fresh parsley

Soak mushrooms in 1/2 cup hot water. Reserve liquid for adding to rice, discarding sediment. chop mushrooms coarsely.

Heat chicken stock, add hot mushroom water and keep warm on reserve.

In heavy-bottomed saucepan melt butter and oil, saute onions until soft but not browned on med-low heat. Add mushrooms and rice and cook for two minutes, stirring constantly, until rice is coated evenly with oil. Add cognac/wine/brandy and a ladleful of the stock mix. Turn down heat to low and cook uncovered, stirring and adding liquid occasionally so that you do not let it go dry, until all stock is gone, approx. 15-20 minutes. Add fresh herbs about halfway through cooking time. You want a thin layer of liquid on top at all times and to keep it at a low simmer throughout, so the liquid does not absorb too quickly. Ideally you are working towards rice that is soft yet slightly al dente. (You may need a little more liquid than the measurement above to achieve this, that's ok.)

Once the rice has cooked stir in the parmigiano cheese, some fresh ground black pepper and some fresh chopped parsley. Serve.

(I serve this in hollowed-out roasted red pepper halves drizzled with a red-wine reduction. But that's for the advanced class.... )