recipe of the day\ pork with gorgonzola

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
11/05/2009 10:18

hi i feel like write a recipe for all of you....so yer we go



pork loin with gorgonzola and walnuts

serve 2

450 gr of pork loin sliced

50 gr. walnuts

butter

salt\pepper

1 glass wthite wine

sage leaves

75gr gorgonzola or blue cheese

100 ml of cream

parsley

1tbsp of flour

garlic

method:

melt the butter in a frying pan, cook the pork with the sage until start to get a golden color making sure you dont burn the butter.add the wine, salt and pepper. in a saucepan melt the butter and flour stir until the roux is smooth and silky add the cream, walnuts (crushed) gorgonzola and parsley. cook for about 15 minutes (moderate flame). place the sauce on a hot plate, lay on top the pork slices and decorate with walnuts and a sage leaf. enjoy it!!

simbas i hope you try this one!!!

love guido

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/05/2009 10:22

Good morning Guido , a question please , is it acceptable to put parmesan on a seafood recipe or is it a definate no no

many thanks , Pat xx

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
11/05/2009 10:28

Hi Simbas Guido has gone now. I know he would consider it a NoNo however I do get asked for parmesan with seafood dishes. I dont tell him xxxxxx

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/05/2009 10:31

Shshsh , your secret is safe me !xx

TRNCVaughan


Joined: 27/04/2008
Posts: 4578

Message Posted:
11/05/2009 10:31

Hi Pat,



Anything that tastes good is good. If you want to put parmesan on your cornflakes, go ahead. Anything else is food fascism.

deecyprus4


Joined: 27/07/2008
Posts: 3452

Message Posted:
11/05/2009 10:33

Guido now that really appeals to me, my mouth is watering ...yummy

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
11/05/2009 10:35

I think i have to agree with you Vaughan , i just love the taste of parmesan full stop

hope you are keeping well , Pat

The-Wicks


Joined: 27/05/2007
Posts: 2279

Message Posted:
11/05/2009 10:36

This sounds lovely - I think I'll have to get Paul onto it!



J

xxxxxxxxxx

keithr


Joined: 20/08/2008
Posts: 720

Message Posted:
11/05/2009 17:27

Try roasting fennel in a bit of butter and olive oil,sliced to £1 coin thickness,then 5 mins before the end grate fresh parmesan over the slices.

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
11/05/2009 17:29

sounds lovely keithr. i adore fennel. Will give a go xxx

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
11/05/2009 23:44

hi sonic white is best i think xxxxx

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
15/05/2009 09:37

We had the Gorganzola with Walnut recipe last night for dinner , it was delicious , it was easy to make too . Guido is there an easy way of chopping herbs ? i can never chop them small enough , i'm reduced to a pair of scissors now . Its got to be the most tedious job there is { for me anyway }

Love Pat xx