CANNELLONI with gorgonzola
Gorgonzola Cannelloni: A Creamy Delight with an Unmistakable Flavor
Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 5
Welcome to the savory world of pasta! Today, we will prepare a refined dish, perfect for a special dinner or to impress your guests: cannelloni stuffed with a delicious mixture of gorgonzola and ricotta, topped with a creamy gorgonzola sauce. This recipe promises to be not only a treat for the taste buds but also an engaging cooking experience.
A Little Story About Cannelloni and Gorgonzola
Cannelloni, those tubes of pasta filled with various fillings, are a symbol of Italian cuisine. This type of pasta is often filled with meat, vegetables, or cheese, and then covered with rich sauces, offering a feast of textures and flavors. Gorgonzola, on the other hand, is a blue cheese with a distinctive aroma that adds a touch of refinement to any dish. Combining these two elements will provide you with a meal that truly resonates with the soul.
Ingredients
*For the filling (enough for 15 cannelloni):*
- 200 g gorgonzola
- 300 g ricotta
- Salt and pepper (to taste)
*For the gorgonzola sauce:*
- 100 g gorgonzola dolce IGOR
- 20 g butter
*For the egg pasta dough:*
- 300 g flour
- 3 eggs
- 1 teaspoon salt
- 2-3 tablespoons water
- 1 tablespoon extra virgin olive oil
Step by Step – Your Guide to Perfect Cannelloni
1. Preparing the Pasta Dough
Start by preparing the pasta dough. Place the flour in a large bowl and make a well in the center. Add the eggs, salt, and olive oil. Begin mixing with a fork, gradually bringing the flour from the edges towards the center. When the dough starts to form, gradually add water, kneading with your hands until it becomes soft and elastic.
Helpful tips: If the dough is too sticky, you can add a little flour. If it is too dry, add a few drops of water.
2. Rolling Out the Dough
Once you have a uniform dough, roll it out on a floured surface until it reaches a thickness of about 1-2 mm. Use a knife or a cutter to cut squares with sides of about 10 cm.
Alternative: You can use a pasta machine to achieve an even thickness.
3. Boiling the Pasta
Put a large pot of salted water on the heat. When the water starts to boil, add the squares of dough and boil them for 1 minute. They will continue to cook in the oven, so don’t leave them in the water too long. After boiling, transfer them to a bowl of cold water to stop the cooking process.
Caution: Make sure they do not stick together!
4. Preparing the Filling
In a blender, combine gorgonzola with ricotta. Add salt and pepper to taste. Blend until you achieve a creamy and smooth mixture.
Tip: For an extra flavor boost, you can add some fresh herbs like basil or dill.
5. Filling the Cannelloni
On each square of dough, place a teaspoon of the cheese mixture. Carefully roll it up so that the filling doesn’t spill out the sides. Place the cannelloni in a greased baking dish with a little butter.
Suggestion: Use a piping bag for easier filling of the cannelloni.
6. Browning the Cannelloni
In a skillet, melt 10 g of butter and brown the cannelloni on each side for about 1 minute, until golden.
Tip: This step adds a crunchy texture to the exterior, which perfectly contrasts with the soft filling.
7. Preparing the Gorgonzola Sauce
In a saucepan, melt the gorgonzola dolce IGOR together with 20 g of butter over low heat, stirring constantly until the cheese melts completely and the sauce becomes smooth.
Tips: You can add a little milk to thin the sauce if you prefer a more fluid consistency.
8. Assembling the Dish
On each plate, place two tablespoons of gorgonzola sauce and carefully arrange three stuffed cannelloni.
Serving suggestion: You can garnish with fresh basil leaves or a handful of grated parmesan for an elegant touch.
9. Let’s Enjoy!
Now that you have created a culinary delight, it’s time to enjoy the fruits of your labor! This dish pairs wonderfully with a dry white wine, which will complement the intense flavors of the gorgonzola.
Nutritional Information and Calories
Each serving of gorgonzola cannelloni has approximately 450-500 calories, depending on the amount of cheese used. This dish is rich in protein due to the cheeses, while also providing a good dose of calcium. Gorgonzola contains antioxidants and, in moderation, can contribute to a balanced diet.
Frequently Asked Questions
- Can I substitute gorgonzola with another cheese? Yes, you can use goat cheese or mozzarella for a milder flavor.
- What other sauces can I use? A tomato sauce or an alfredo sauce can also be delicious in combination with cannelloni.
- How can I make the recipe vegetarian? Make sure not to use cheese with animal rennet.
Possible Variations
To add a personal touch to your recipe, you can experiment with additional fillings such as sautéed spinach or mushrooms. These will add interesting complexity and extra nutrients.
I hope this gorgonzola cannelloni recipe inspires you to get cooking! It’s a dish that brings joy and warmth to any meal, and its unmistakable aroma will surely linger in your memory and that of your loved ones. Enjoy your meal!
Ingredients: For 15 cannelloni: Filling: 200 g gorgonzola, 300 g ricotta, Salt and pepper. Gorgonzola sauce: 100 g gorgonzola dolce IGOR, 20 g butter. Dough for egg pasta: 300 g flour, 3 eggs, Salt, Water, Extra virgin olive oil.
