dawn_mo
Well-known member
* Exported from MasterCook *
MINESTRA DI CIPOLLE E GORGONZOLA CON PROSCIUTTO
Recipe By : marg in pa
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
4 tablespoons olive oil3 pounds onions thinly sliced
6 garlic cloves
1 tablespoon fresh thyme chopped
1 tablespoon fresh Italian parsley chopped
1 tablespoon fresh basil chopped
1 tablespoon fresh sage chopped
1/4 teaspoon red pepper flakes
1 1/2 cups diced proscuitto loosely packed
1 tablespoon flour
1 cup dry Marsala wine
1 1/2 cups gorgonzola cheese crumbled
5 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup croutons
Heat the olive oil in a large stock pot or Dutch oven set on medium high and heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, sage, red
pepper flakes and 1/2 the prosciutto. Cook for 12 minutes till the juices released by the onions have almost cooked away and are
beginning to turn brown. Stir in the flour and cook for 5 minutes to continue browning the onions. Pour in the Marsala and 1/2 of the gorgonzola and cook
for 2 minutes. Add the stock, salt and pepper and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. To serve, spoon into bowls and top with
remaining prosciutto and gorgonzola and croutons.
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MINESTRA DI CIPOLLE E GORGONZOLA CON PROSCIUTTO
Recipe By : marg in pa
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
4 tablespoons olive oil3 pounds onions thinly sliced
6 garlic cloves
1 tablespoon fresh thyme chopped
1 tablespoon fresh Italian parsley chopped
1 tablespoon fresh basil chopped
1 tablespoon fresh sage chopped
1/4 teaspoon red pepper flakes
1 1/2 cups diced proscuitto loosely packed
1 tablespoon flour
1 cup dry Marsala wine
1 1/2 cups gorgonzola cheese crumbled
5 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup croutons
Heat the olive oil in a large stock pot or Dutch oven set on medium high and heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, sage, red
pepper flakes and 1/2 the prosciutto. Cook for 12 minutes till the juices released by the onions have almost cooked away and are
beginning to turn brown. Stir in the flour and cook for 5 minutes to continue browning the onions. Pour in the Marsala and 1/2 of the gorgonzola and cook
for 2 minutes. Add the stock, salt and pepper and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. To serve, spoon into bowls and top with
remaining prosciutto and gorgonzola and croutons.
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