- 1 small shallot
- 1 tin of chopped tomatoes (about 400ml)
- 200ml vegetable stock
- 75g gorgonzola
- vegetable oil
- fresh basil
Chop the shallot in very small cubes. Heat some oil in a pot and gently roast the shallot for a couple of minutes. Deglaze with the vegetable stock and add the tomatoes. Boil for about 5 minutes, then season to taste with basil, thyme, salt and pepper. Finally melt in the gorgonzola before serving. Serve with some fresh bread.
- 100g pasta
- 150g broccoli
- 50g Gorgonzola
- 50-100ml milk
- 1 tablespoon of olive oil
- 1 tablespoon of cream cheese
- fresh basil
Cook the pasta in enough water. Meanwhile, clean the broccoli and cut it into bite-sized florets. Heat the olive oil in a pot and lightly braise the broccoli. Then add milk, salt and pepper and cook the broccoli for 3-4 minutes. Reduce the heat and add the Gorgonzola and the cream cheese. Now drain the pasta and add it to the broccoli and the cheese. Add some more milk if it is not enough sauce and season to taste with fresh basil.
- 1 small bowl of young spinach
- 1 small pear
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of mild olive oil
- 1 tablespoon of gorgonzola
Wash the spinach and cut bigger leaves in half. Mix the vinegar, oil and a little honey with garlic and salt. Arrange the spinach on a plate or in a bowl and mix it with some of the dressing. Slit the pear and place it on the spinach. Top it with the gorgonzola and some walnuts and sprinkle with the rest of the dressing. Serve with some fresh bread.