by
You like it, but you fear that the mere thought of eating a slice makes you fat? In reality, gorgonzola can even be included in a low-calorie diet: "30 grams, even several times a week, are granted », he confirms Barbara Maida, dietician in Cernusco sul Naviglio (Milan).
And what's more are good for your health: a recent study by the University of Soochov (China), published in the European Journal of Nutrition, argues that the regular consumption of cheeses reduces the risk of infarct e stroke.
«Various scientific researches today exonerate the saturated fats, and therefore also foods such as gorgonzola, from the accusation of being i major killers for the heart and arteries», Continues the expert. "A recent work from the Canadian University of Ontario, published in The Lancet, states that higher saturated fat intake is even associated with a 21% reduction in cardiovascular risk».
Risotto with cream of leeks, gorgonzola and pear (290 calories per serving)
For 4 people
Bring to a boil 1,5l of vegetable broth already ready.
Peel and wash 2 leeks, let them dry in a saucepan with 1 teaspoon of oil, 1 pinch of salt and 1 ground pepper, over low heat and covered for about 10 minutes.
Peel a squash, grate it and squeeze the juice 1 pear not too ripe and keep it aside.
Slice finely 1 onion and brown it in the pan of the risotto, with 1 tablespoon of extra virgin olive oil. When the spring onion is translucent, pour 250 g of rice: toast it in a pan for 2 minutes, stirring constantly, then pour a first ladle of very hot broth to continue with other additions as the rice dries.
When the leeks are wilted, turn off the heat and pour them into a container for immersion mixer: blend and make a cream that you will add, still hot, to the risotto about 10 minutes from the end of cooking. Mix well and when everything is ready, turn off and whip with 40 g of gorgonzola.
Serve the risotto garnishing each dish with a spoonful of diced pear.
Polenta croutons with gorgonzola cream and walnuts (230 calories per crouton)
For 4 people
Ready 1 pack of instant polenta following the instructions on the package. When it's ready, pour it over oven plate, which you will have previously lined with dampened and squeezed baking paper. Smooth it out with a spatula and let it set.
Then, with a pastry cutter or a inverted cup with a diameter of about 8 cm, make some discs that you will leave on the plate, eliminating the surrounding polenta scraps instead (you can use them for a soup or a cake).
Cut into cubes 100 g of gorgonzola and put them in a bowl, add 50 g of ricotta, work the two cheeses well with a fork, then pour a ball of mixture on each disk of polenta and spread it with the help of a flat knife until it covers the entire surface; continue until you have finished both the cheese and the discs.
Bake a 180 ° C for about 10 minutes, then complete each polenta and gorgonzola crouton with 1 walnut kernel.
