Indulge in a symphony of flavors with our delectable broccoli and Gorgonzola pie, a culinary masterpiece that seamlessly blends the earthy notes of broccoli with the richness of Gorgonzola cheese. Embark on a culinary journey as we guide you through three tempting variations of this classic dish. Discover the simplicity of the traditional broccoli and Gorgonzola pie, featuring a creamy filling nestled in a flaky crust. For a touch of elegance, try our sophisticated broccoli, Gorgonzola, and walnut pie, where crunchy walnuts add a delightful textural contrast. And for those seeking a vegetarian delight, our broccoli, Gorgonzola, and sun-dried tomato pie offers a vibrant medley of flavors and colors. Each recipe promises a unique taste experience, ensuring that every bite is a celebration of culinary artistry.
Let's cook with our recipes!
GORGONZOLA BROCCOLI CASSEROLE
Notes: Denise Marshall elevates classic broccoli in cheese sauce by using gorgonzola. You can prepare the casserole through step 3 up to 1 day ahead; cover and chill. Uncover and continue with step 4.
Provided by Denise Marshall
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. Cut broccoli into 1-inch pieces. Add to boiling water and cook just until barely tender when pierced, 3 to 5 minutes. Drain.
- Rinse and dry pan. Add 1/4 cup butter to pan and melt over medium heat. Stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. Add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. Add cream cheese and gorgonzola; whisk until smoothly blended. Stir in broccoli. Pour into a shallow 2 1/2- to 3-quart casserole.
- In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl, mix crumbs with 1 tablespoon melted butter. Sprinkle evenly over broccoli mixture.
- Bake until casserole is hot in the center and crumbs are golden, 20 to 30 minutes.
Nutrition Facts : Calories 156, Carbohydrate 9.9, Cholesterol 33, Fat 11, Fiber 1.9, Protein 5.5, SaturatedFat 6.8, Sodium 370
BROCCOLI GORGONZOLA
This is a great side dish & it has become a holiday tradition in my family. It is a perfect match with a prime rib meal. This dish can easily be converted to a main dish by adding fettuccine & beef medallions. Also quite good with shrimp.
Provided by Tammy Kendell
Categories Vegetables
Time 20m
Number Of Ingredients 12
Steps:
- 1. Using a a medium size sauce pan, melt butter on medium-low heat. Add garlic & saute, stirring frequently. Add flour to create a roux & continue stirring until golden in color.
- 2. Using a whisk, stir in cream & blend until smooth. Add fresh grated nutmeg & cracked pepper. Increase heat to boil, whisking sauce until completely free of lumps & sauce is velvety smooth. Reduce heat to a simmer, allowing sauce to thicken while stirring. Remove pan from heat, add gorgonzola & continue whisking until the sauce is creamy smooth.
- 3. Stir in steamed broccoli florets, making sure to coat evenly. Salt to taste. Serve immediately while hot. ENJOY!
- 4. ALTERNATE FINISH: transfer contents of sauce pan to a casserole or baking dish. Cover with bread crumbs & crumbled gorgonzola & bake, uncovered at 350* for 15-20 minutes or until bread crumbs are golden brown.
BROCCOLI AND GORGONZOLA PIE
Make and share this Broccoli and Gorgonzola Pie recipe from Food.com.
Provided by Brookelynne26
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Roll out two-thirds of the pastry into a circle that can easily line a 10-inch loose-bottomed tart pan. Line the pan, and trim off the excess pastry. Roll out the next piece to make a thinner top; place this piece on a piece of parchment paper, or a plate. Chill the bottom and top in the freezer for 10 minutes.
- Cover the tart bottom with parchment paper, and cover with baking beans. Blind bake for 15 minutes, to a golden, not overly brown color. Remove from the oven, take out parchment and baking beans, and bake for another 5 minutes. Let cool.
- As the shell is baking, cook broccoli florets in a pot of boiling water. The florets should be tender but crisp, approximately 2 minutes. Rinse broccoli under cold water, and let dry.
- Melt butter in a pan, and saute leeks on a low heat for 10 minutes, so they soften but don't color. Add mustard, cream, water, chives and a few cracks of black pepper. Stir to incorporate, and remove from heat.
- Assembly: Spread the leek and cream mixture over the bottom of the tart. Spread the broccoli on top. Add the Gorgonzola. Brush the rim of the tart pan with the egg, and then place the pastry top over the filling. Press and seal the tart, and cut off any excess pastry. Glaze the top with the beaten egg and bake for 30 minutes (you're looking for a golden brown top.) Take out of the over and cool for 3-5 minutes before removing from the pan.
Nutrition Facts : Calories 756.4, Fat 52.6, SaturatedFat 21.5, Cholesterol 98.7, Sodium 1189.4, Carbohydrate 55.9, Fiber 7.5, Sugar 6, Protein 20
BROCCOLI PIE
Everyone seems to enjoy pie for dessert. But I surprised my family the first time I brought this pie to the table as the main course! They loved it and asked for it again and again.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender, about 5 minutes. Transfer to a large bowl; add eggs, broccoli, cheeses, salt and nutmeg. Pour into pie shell. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 390 calories, Fat 27g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 446mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
GORGONZOLA BROCCOLI CASSEROLE
This is from Sunset Magazine. They added gorgonzola cheese instead of the classic cheese sauce. This can be made a day ahead and kept in fridge until ready to bake.
Provided by E.A.4957
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil.
- Rinse broccoli and trip off the discard tough stem ends.
- Cut into one inch pieces.
- Boil Broccoli until barely tender, 3-5 minutes.
- Drain and set aside.
- Rinse and dry pan.
- Add 1/4 cup of butter and melt over med.
- heat.
- Stir in flour unti smoothly blended.
- Cook until bubbly, about 1 minute.
- Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes.
- Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli.
- Pour into a small casserole dish (2 1/2 3 qt).
- In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups.
- In a small bowl mix the bread with the melted butter (1 tablespoon).
- Sprinkle evenly over broccoli mixture.
- Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.
Tips:
- To save time, use a pre-made pie crust. If you're making your own, be sure to chill it for at least 30 minutes before baking.
- Use a sharp knife to cut the broccoli into small florets. This will help them cook evenly.
- Don't overcook the broccoli. It should be tender but still have a slight crunch.
- Use a good quality gorgonzola cheese. This will make a big difference in the flavor of the pie.
- Serve the pie warm with a side salad or soup.
Conclusion:
Broccoli and gorgonzola pie is a delicious and easy-to-make dish that's perfect for any occasion. With its creamy, cheesy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed.
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