Recipes with gorgonzola cheese

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Rigatoni quattro formaggi with Gorgonzola, Bel Paese, Fontina, and Parmesan in a half-and-half sauce. The classic Italian four-cheese pasta in 25 minutes.

Onion soup topped with Gorgonzola toast instead of the usual Gruyere. Deeply caramelized onions in rich beef stock with thyme and a hit of tomato paste.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.

This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Savory pumpkin, bacon, and blue cheese soup balances earthy pumpkin and molasses against funky gorgonzola, smoky bacon, and a hit of cayenne. A bold, creamy fall soup that comes together in about 15 minutes.

Spaghetti Gorgonzola with a creamy blue cheese sauce melted in heavy cream. Italian four-ingredient pasta ready in 20 minutes for a quick weeknight dinner.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Gorgonzola cream sauce for pasta with fresh thyme and nutmeg, reduced until thick and silky. Four ingredients, ready while the pasta boils.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.