"Jim Elbrecht" > ha scritto nel messaggio
"Giusi" > wrote:
>>I sometimes make a dish when vegetarians are coming. Celery hearts are
>>baked in broth and served with a Gorgonzola sauce. Interested?
>>
>
> Yup! >
> Is there a good Gorgonzola I should look for?

Our brands would be different to yours. The big deal to me is that there
are two Gorgonzolas here, one "dolce" or mild and one "piccante" or strong.
This one uses mild.

Braised celery with Gorgonzola sauce

4 trimmed celery hearts, +- 5" long, split in two lengthwise
2 tablespoons butter
1/2 cup/125 ml broth, either chicken or vegetable
1/2 cup/125 ml dry sherry or Marsala
1/2 cup/100 g crumbles of Gorgonzola
a handful of chopped walnuts

Parboil the celery hearts a few minutes in abundant salted water, then
drain.
In a broad (possibly oven proof) frying poan, heat the butter and add the
celery hearts, turning to coat with butter. After a few minutes, add the
brioth and cover. Continue to cook for 5 minutes, turning once, until the
celery is tender crisp. (this is where I put it into the oven instead so I
don't occupy a burner, but it takes a bit longer)

Add the sherry or Marsala, swirling the pan juices to incorporate it, and
reduce the liquids by half. Put the celery hearts onto a platter and keep
them in a warm oven.

Add the Gorgonzola to the pan and stir in to make a creamy sauce. It should
be almost syrupy. Pour it over the celery hearts, sprinkle with the chopped
walnuts and serve.