Best 3 Gorgonzola Dolce Fingerling Potatoes Radicchio And Rosemary Recipes
Welcome to the realm of culinary artistry, where flavors dance and ingredients harmonize to create a symphony of taste. Today, we embark on a journey to discover the best recipe for a dish that combines the rich, creamy texture of Gorgonzola dolce with the earthy charm of fingerling potatoes, the vibrant bitterness of radicchio, and the aromatic allure of rosemary. This tantalizing dish promises a delightful blend of sweet, savory, and slightly spicy notes, sure to captivate your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.
ROASTED ROSEMARY FINGERLINGS
Fresh rosemary, sea salt, and tiny fingerling potatoes. A simple yet flavorful dish that goes with just about anything!
Provided by JelsMom
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F
- In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
- Arrange potatoes in single layer, not touching, in nonstick roasting pan.
- Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.
Nutrition Facts : Calories 121.3, Fat 1.7, SaturatedFat 0.3, Sodium 291.2, Carbohydrate 24.6, Fiber 3.7, Sugar 1.8, Protein 2.7
GORGONZOLA DOLCE, FINGERLING POTATOES, RADICCHIO, AND ROSEMARY
This was one of the original ten pizzas we served at the Pizzeria. I knew I wanted to offer a potato pizza, and I love the combination of potatoes and Gorgonzola.
Yield makes 1 pizza (serves 1)
Number Of Ingredients 8
Steps:
- Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
- Brush the rim of the dough with the olive oil and season the entire surface with salt. Lay the radicchio over the surface of the pizza. Break the potatoes into 1-inch chunks and scatter them over the radicchio. Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and serve.
- Petite Arvine (Valle D'Aosta)
Tips:
- Choose the right potatoes. Fingerling potatoes are the best choice for this recipe because they are small and have a thin skin. They will cook evenly and have a nice crispy texture.
- Don't overcrowd the pan. When roasting the potatoes, make sure to leave some space between them so that they can cook evenly. If you overcrowd the pan, the potatoes will steam instead of roast and they will be soggy.
- Roast the potatoes until they are crispy. The potatoes should be roasted until they are golden brown and crispy on the outside. This will take about 20-25 minutes.
- Use fresh herbs. Fresh herbs, such as rosemary and thyme, will add a lot of flavor to the potatoes. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- Serve the potatoes immediately. Roasted potatoes are best served immediately after they are cooked. This is when they are at their crispiest and most flavorful.
Conclusion:
This recipe for Gorgonzola Dolce Fingerling Potatoes, Radicchio, and Rosemary is a delicious and elegant side dish that is perfect for any occasion. The potatoes are crispy and flavorful, the radicchio adds a bit of bitterness, and the Gorgonzola Dolce cheese adds a creamy richness. This dish is sure to impress your guests.
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