Gorgonzola Agnolotti

Description

Agnolotti filled with gorgonzola, Grana Padano and a touch of thyme and sage.

At a Glance

Item Code

40201

Weight

6 lbs

Case Count

190 each

Dimensions

2.25"

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Recipe Ideas

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Gorgonzola Agnolotti with Caramelized Pears, Walnuts, and Brown Butter

Ingredients (4 servings):

  • 3 lbs Gorgonzola Agnolotti
  • ½ cup butter
  • 2 pears, sliced
  • 3 garlic cloves, minced
  • ½ cup walnuts
  • 1 Tbsp. fresh thyme
  • 2 Tbsp. fresh parsley, chopped

Directions:

Melt butter in large skillet over medium heat. Add pear slices and sauté until almost brown and softened, about 3-4 minutes. Add in garlic, walnuts, and herbs. Sauté for another 3 minutes. Toss agnolotti in skillet to combine. Serve immediately. Garnish with salt, pepper, and remaining herbs.

About the Dish:

“Gorgonzola is one of the world's oldest cheeses and dates back to AD 879. It is made my spiking the cheese to that air is allowed to circulate, causing harmless mold to grow. This is what gives Gorgonzola its distinct smell and flavor. ”

Red Wine Infused Gorgonzola Agnolotti, Arugula, and Tomato with Seared Steak

Ingredients (4 servings):

  • 24 ea. Gorgonzola Agnolotti
  • 2 cup sungold cherry tomatoes
  • 2 cups arugula
  • 4 steaks
  • 4 cups red wine (full bodied)
  • 2 stems fresh thyme
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1 tsp crushed red pepper (optional)
  • 4oz unsalted butter
  • Canola oil
  • 1 tbsp chopped black olives (dried)
  • Salt & pepper to taste

Directions:

Heat oil in skillet over med-high heat. Heavily season steaks with s&p and sear in skillet 2min on each side. Add 2oz butter and 1 sprig of thyme to skillet and spoon melted butter over steaks. Place skillet into 450 F preheated oven for 7-8min – then set aside to rest. Bring red wine to a boil in small pot and add Agnolotti. Boil 3 minutes and remove from heat. In large skillet, saute onion, garlis and red pepper in oil until onions are translucent. Deglaze pan with ¼ cup of the boiled red wine. Add 2oz butter, remaining thyme (stemmed) and tomatoes. When tomatoes begin to burst, add arugula. Once arugula is wilted, remove from heat and take agnolotti from wine to add to pan. Arrange agnolotti mixture on plate and top with dried olives. Serve alongside seared steak.

About the Dish:

“This recipe was developed by Louisa's Sales and Marketing Director, Larry Bush. He writes, “Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, so most of the red-wine production process therefore involves extraction of color and flavor components from the grape skin. It is a delicacy around the world.””

Seared Gorgonzola Agnolotti with Kale Pesto

Ingredients (4 servings):

  • 32 ea. Gorgonzola Agnolotti, thawed
  • 5 oz. baby kale, reserve few leaves for garnish
  • 1 small garlic clove, minced
  • 1 anchovy filet
  • 1 oz. walnuts
  • 2 oz. Parmigiano Reggiano
  • High quality Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1 pinch of crushed red pepper (optional)

Directions:

Blanch baby kale for 1 minute. Shock in cold water. Strain without squeezing water out. Place walnuts, anchovy, garlic and a 1/3 cup olive oil in food processo, turn into a paste. Add kale, blend until smooth. Add Parmigiano, salt and pepper and blend again. Fry baby kale leaves at 350 F for 30 seconds. Set aside. In a large non-stick skillet, heat 2 tbsp. olive oil at high temperature. Add thawed Agnolotti, sear on both sides. Add salt, pepper and crushed red pepper. Serve Agnolotti immediately with kale pesto and garnish with crispy kale leaves.

About the Dish:

“Kale belongs to the so called “super food” category. One of the reasons resides in the amount of iron that it provides. It is a powerful antioxidant, but it also works towards a healthy immune system and lowers blood pressure. Kale also outperforms milk on calcium level as well as iron on beef. Italy has a long tradition of using kale in a number of soup and sauces.”

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