Best Fresh Mozzarella Tomato Thai Basil And Gorgonzola Piadine Recipes

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JOHNNY CARINO'S GORGONZOLA CHICKEN



Johnny Carino's Gorgonzola Chicken image

This is a rich pasta sauce that is flavored with Gorgonzola cheese, mushrooms, grilled chicken, and fresh chopped tomatoes.

Provided by pickman

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 chicken breasts
2 tablespoons vegetable oil
1 lb dry pasta
2 cups half-and-half
4 ounces crumbly gorgonzola
8 ounces white button mushrooms, sliced
2 tablespoons shredded parmesan cheese
1/2 cup chopped tomatoes

Steps:

  • Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
  • Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
  • If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.

FRESH MOZZARELLA, TOMATO, THAI BASIL, AND GORGONZOLA PIADINE



Fresh Mozzarella, Tomato, Thai Basil, and Gorgonzola Piadine image

From Marlena Spieler's cookbook, Grilled Cheese. She says of this recipe, "This pizza-like piadina is enticing indeed. Thai or Vietnamese basil gives the sandwich a slightly unusual twist; it tastes like the essence of the Mediterranean, and yet, the exotic aroma of Asia combines with the flavors of tomato and Gorgonzola, creating a completely different basil experience." The recipe calls for "4 piadine or medium flour tortillas (12-inch)"; I've requested "piadine" be added as an ingredient, until then, it states the flour tortillas as the primary ingredient. In place of Parmesan cheese, you may use another grating cheese such as Asiago or grana. Serve with a side salad of your choice.

Provided by mersaydees

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium flour tortillas (12-inch)
3 -4 tablespoons tomato paste
1 large ripe tomatoes, thinly sliced
1 -2 garlic clove, chopped
4 -6 ounces fresh mozzarella cheese, sliced
12 leaves vietnamese basil or 12 leaves ordinary basil
3 ounces gorgonzola, sliced (or crumbled)
2 -3 tablespoons parmesan cheese, freshly grated
1 tablespoon extra-virgin olive oil, for drizzling

Steps:

  • Preheat broiler.
  • Place the piadine on 1 or 2 baking sheets and spread them with a bit of the tomato paste, then layer with a small amount of the tomato, and sprinkle with the garlic. Arrange mozzarella, basil, and Gorgonzola on top, sprinkle with the Parmesan, then drizzle with olive oil.
  • Broil, in batches if necessary, until the cheese melts and the sandwiches are sizzling hot. Serve immediately.

Nutrition Facts : Calories 364, Fat 20.3, SaturatedFat 9.5, Cholesterol 40.6, Sodium 903.6, Carbohydrate 29.2, Fiber 2.5, Sugar 4, Protein 16.6

WISCONSIN FRESH MOZZARELLA, TOMATO AND BASIL SALAD



Wisconsin Fresh Mozzarella, Tomato and Basil Salad image

This is a wonderful salad! Fresh mozzarella may be hard to find so regular may be substituted, although it won't be exactly the same. Fresh mozzarella is submerged in water to retain it's moisture content and preserve it's soft, slightly elastic texture. Best when only a few days old, it has a delicate, milky texture. This recipe is from the Wisconsin Milk Marketing Board.

Provided by Kaarin

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 large ripe tomatoes (vine-ripened are best)
8 ounces fresh mozzarella cheese
2 tablespoons fresh basil leaves, chopped
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1/4 cup olive oil
1/8 teaspoon salt
1 teaspoon black pepper, freshly cracked

Steps:

  • In a small bowl whisk together the dressing ingredients.
  • Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices.
  • Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top.
  • Garnish with basil leaves and let stand 10 minutes to blend flavors.
  • Serve with toasted baguette if desired.

Nutrition Facts : Calories 309.8, Fat 26.4, SaturatedFat 9.4, Cholesterol 44.8, Sodium 433.5, Carbohydrate 5.7, Fiber 1.3, Sugar 3, Protein 13.6

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD



Fresh Mozzarella, Tomato, and Basil Couscous Salad image

A lovely light salad from Cooking Light! You're used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

Provided by Julesong

Categories     Cheese

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

2 cups diced tomatoes
3/4 cup diced fresh mozzarella cheese (about 3 ounces)
3 tablespoons minced shallots
2 teaspoons extra virgin olive oil
1/4 teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar (white balsamic or champagne vinegar okay)
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
1 garlic clove, crushed and minced
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
basil leaves, for garnish (optional)

Steps:

  • In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
  • In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
  • With a fork, fluff the couscous then let cool.
  • Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
  • Garnish with whole basil leaves and serve.
  • Note: part-skim mozzarella cheese can be substituted.

TOMATO & GORGONZOLA SOUP



Tomato & Gorgonzola Soup image

From The Oregonian's FOODday section. Quick and easy to put together. I made it for a group of friends and they really enjoyed it.

Provided by Jean R

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
2 tablespoons vegetable oil
1 garlic clove, minced
28 ounces canned tomatoes, chopped and undrained
2 tablespoons tomato paste
1 cup water
1 tablespoon fresh basil, minced
1 teaspoon granulated sugar
4 ounces gorgonzola, crumbled

Steps:

  • In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
  • Stir in the garlic and saute briefly, about 30 seconds.
  • Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
  • Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.

Nutrition Facts : Calories 218, Fat 15.3, SaturatedFat 6.2, Cholesterol 21.3, Sodium 724.7, Carbohydrate 14.1, Fiber 2.8, Sugar 8.5, Protein 8.4

FRESH MOZZARELLA & TOMATOES WITH ANCHOVY



Fresh Mozzarella & Tomatoes With Anchovy image

My favorite summer salad! If you don't care for anchovy, chopped up some fresh basil. I prefer the salty, flavorful taste of anchovy with the best tomatoes and great quality mozzarella.

Provided by KathyP53

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

3/4 lb fresh mozzarella cheese, sliced into 1/4-inch pieces (buffalo is good if you can find it)
3 large ripe tomatoes, sliced (the best you can find)
1 (2 ounce) can anchovy fillets, drained and chopped (or try canned, rolled anchovy fillets stuffed with capers)
1/4 teaspoon good quality sea salt
1/4 teaspoon fresh ground black pepper
olive oil
1/8 cup chopped fresh Italian parsley

Steps:

  • Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.

Nutrition Facts : Calories 207, Fat 13.8, SaturatedFat 7.7, Cholesterol 52.8, Sodium 804.3, Carbohydrate 4.9, Fiber 1.2, Sugar 3, Protein 16.1

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

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