Tortellini with Gorgonzola sauce and pear and Gorgonzola salad cups use Gorgonzola cheese. The pasta recipe uses Gorgonzola as part of a light pasta sauce, while the salad cups use Gorgonzola paired with endives for fun hors d'oeuvres.
To make four portions of tortellini with Gorgonzola sauce, mash 8 ounces of the cheese with two forks into small pieces on a plate, and set aside. Cook the tortellini according to the package directions. Meanwhile, pour 2 cups of cream in a saucepan, and simmer over medium heat for five minutes. Turn off the heat, add the cheese, and whisk until melted. Stir in 1/3 cup grated Parmesan cheese, 1/2 teaspoon fresh ground black pepper and 1/4 cup chopped parsley, and toss with the pasta and sauce.
Pear and Gorgonzola salad cups use the leaves from two large endives with pear and cheese for a sweet and savory appetizer. Remove the outer leaves from the endive, and set aside. Make a dressing by mixing sherry vinegar, olive oil, lemon juice, Dijon mustard and cracked pepper. For best results, keep the vinegar and olive oil at a 2-to-1 ratio. Pour the dressing over cubed pears and finely chopped parsley, and fill the endive leaves with the mixture. Sprinkle additional Gorgonzola cheese on top before serving.