Best 3 Straw Hay With Gorgonzola Recipes
**Straw Hay with Gorgonzola: A Culinary Symphony of Textures and Flavors**
Indulge in a culinary masterpiece that marries contrasting textures and bold flavors – the delectable Straw Hay with Gorgonzola. This innovative dish takes inspiration from traditional Italian cuisine, combining the crispiness of straw hay pasta with the creamy richness of Gorgonzola cheese. Discover a symphony of flavors as you bite into the crispy outer layer, revealing a soft and creamy interior enveloped in a luscious Gorgonzola sauce. The addition of aromatic herbs, such as thyme and rosemary, enhances the dish's complexity, while toasted walnuts add a delightful crunch. Prepare to embark on a sensory journey with this extraordinary pasta creation, perfect for impressing your dinner guests or treating yourself to a gourmet meal.
**Additional Recipes to Tempt Your Taste Buds:**
* **Straw Hay Pasta with Shrimp and Asparagus:** Dive into a seafood extravaganza with this vibrant pasta dish. Plump shrimp and tender asparagus join forces with straw hay pasta, creating a harmonious blend of flavors.
* **Straw Hay Pasta with Sausage and Mushrooms:** Savor the rustic charm of this hearty pasta dish. Italian sausage and earthy mushrooms mingle with straw hay pasta in a rich tomato sauce, offering a comforting and flavorful meal.
* **Straw Hay Pasta with Roasted Vegetables:** Delight in a symphony of colors and flavors with this vegetarian pasta dish. An array of roasted vegetables, such as bell peppers, zucchini, and broccoli, complement the crispy straw hay pasta, creating a healthy and satisfying meal.
* **Straw Hay Pasta with Pesto Sauce:** Experience the vibrant flavors of Liguria with this classic pasta dish. Homemade pesto sauce, made from fresh basil, pine nuts, and Parmesan cheese, coats the straw hay pasta in a layer of aromatic goodness.
* **Straw Hay Pasta with Clams:** Embark on a coastal culinary adventure with this seafood-inspired pasta dish. Fresh clams, briny and succulent, pair perfectly with straw hay pasta in a light and flavorful white wine sauce.
STRAW AND HAY PASTA
Steps:
- In a large stockpot, bring salted water to a rapid boil.
- In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
- Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.
GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE
Provided by Rachael Ray : Food Network
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
- Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
- Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
- Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
- Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.
STRAW AND HAY PASTA WITH CREAM AND SMOKED SALMON
Steps:
- Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.
Tips:
- When choosing asparagus, look for firm, bright green stalks with tightly closed tips. Avoid spears that are limp or have brown or yellow spots.
- To prevent the asparagus from becoming too soft, cook it until it is just tender-crisp. The cooking time will vary depending on the thickness of the spears.
- If you are using fresh peas, shell them just before cooking. Frozen peas can be used without thawing.
- To make the gorgonzola sauce, use a good quality gorgonzola cheese. The sauce can be made ahead of time and reheated when you are ready to serve.
- Serve the straw hay with gorgonzola sauce immediately, while the asparagus is still hot and crispy.
Conclusion:
Straw hay with gorgonzola sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of asparagus, peas, and gorgonzola is simply divine. This dish is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
