Beef, chicken and vegetables with Gorgonzola



150 g (5 2/7 oz) of strong Gorgonzola, 150 g (5 2/7 oz) of beef tenderloin, 1 lime, 1 red onion, 100 g (3 1/2 oz) of chicken breast, 3 Pachino tomatoes, 1 avocado, 100 g (3 1/2 oz) of corn, 3 hearts of lettuce, 4 pieces of sliced bread, mint leaves, 50 ml (1/5 cup) of white wine, extra virgin olive oil, salt and pepper as required.


Cook the chicken until it becomes crisp. Finely slice the onion, sweat it in a pan with few oil, add the diced beef and brown it outside. Dice the tomatoes, removing their seeds. Then dice the avocado, put it into a bowl and drizzle with the lime juice. Afterwards dice the strong Gorgonzola. Toast the slices of bread and dice it. Drain the corn and mix it with the diced chicken. Serve it with lettuce on the bottom and the diced ingredients. Finally add Gorgonzola cheese. Season with a few oil and some mint leaves.

Time of preparation: 20 minutes
Cooking time: 30 minutes
Paired Wine: Red Cotes du Rhone

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