Gramigna with Gorgonzola Sauce

After different holidays, when we did not much care for eating right, we ate and drank traditional Hungarian dishes, drinks, it would be desirable to prepare something more healthy.

I love Italian cuisine, its simplicity and sophisticated style. Its ingredients are of high quality, and even a very simple Italian dish can be delicious. Pasta with different sauces is my favourite dish, and its variations depends only on fantasy. One of these dishes is pasta with a sauce made of Gorgonzola cheese.

This sauce is perfect for pasta, for the tortellini, and for gnocchi. In the region Emilia Romagna, I have become acquainted with a pasta shape called "Gramigna", which is already available in Hungary, and Gramigna has become one of the my favourite pasta shapes. Here I suggest the Gramigna with Gorgonzola Sauce.

Ingredients: 

Pasta Gramigna 250 g
Gorgonzola – 100 g
Cream – 200 ml
1 onion
1-2 сloves of garlic
extra virgin olive oil
salt, pepper, nutmeg, parsley and other seasonings of your choice

Instructions: 

In a large pot of boiling, salted water, cook the pasta until almost done... al dente, about 8-9 minutes. Drain.
Fry chopped onion and garlic in some olive oil in a large sauce pan for a few minutes.
Add cream and let it cook for 2-3 minutes. Reduce the heat and add the Gorgonzola, bring to a simmer, until the cheese melts. Remove from the heat. Add the salt, fresh ground pepper and nutmeg. Mix the pasta with the Gorgonzola sauce. And the last thing is the fresh parsley.

Bonus:   roasted zucchini pieces

Salmon with Mediterranean Tomato Sauce

This Salmon recipe is simple to prepare, easy to present, it looks stunning and tastes fantastic.

Ingredients:

Salmon:

4 skinless and boneless salmon cutlets

1 tbs olive oil

100 g butter

salt, dill

Sauce:

2 onions, cutted into rings

2  cloves of garlic, minced

4-5 tomatoes, or 400 gr canned peeled tomatoes

2 tbs olive oil

olives, capers

seasonong: thyme, basil, oregano, salt, pepper

At first I prepare the Mediterranean Sauce. In hot oil, stir fry the onions and garlic for a few minutes. Add the tomatoes, salt, pepper, bring to a boil and cook for 5 minutes. Put.the olives, capers, and cook for another 2-3 minutes, season with fresh thyme, basil, oregano.

Roll the salmon cutlets in olive oil, season with salt and leave to relax for 10-15 minutes.

Lightly oil grill pan, place salmon on the preheated pan, add butter and then cook salmon for 3 to 4 minutes per side, until well browned. Before the end of the cooking add fresh dill.

Serve with jasmin rice or with cooked potatoes with dill and with a dry white wine, preferably Hungarian Furmint.