With fall in full effect, we’re thinking about delicious comfort food. During the ski season, Alpino Vino is one of our favorite places to enjoy a warm meal, fantastic wine and spectacular views.
One of our go-to orders, the Tomato Gorgonzola Bisque, is just as easy to enjoy at home after a long day of hiking , mountain biking or just having a lazy Sunday watching football. Our Executive Director of Food & Beverage, Stephen Roth, was kind enough to share the recipe. Give it a try and bring some classic Telluride into your home this fall. Maybe it will inspire you to make the trip out here this winter. Mangia!
Alpino Vino’s Tomato Gorgonzola Bisque
An Easy Recipe To Make One of Our Favorite Dishes
- 1 small diced red onion
- 1 diced red bell pepper
- 2 minced garlic cloves
- 2 tablespoons extra virgin olive oil
- 2 ounces brandy
- 16 ounces canned whole peeled plum tomatoes
- 1 cup low-sodium tomato juice
- 4 ounces cream cheese
- 1/2 cup half-and-half
- 4 ounces crumbled gorgonzola
- 1 teaspoon sugar
- 2 tablespoons chiffonade of fresh basil
- White Truffle Oil (optional)
- Salt and pepper
Heat the oil in a sauce pot and sweat the onions and peppers. Add the garlic and lightly caramelize. Deglaze with the brandy. Add the tomatoes and juice. Season. Simmer for 20 to 30 minutes. Add the cream cheese and ½ and ½. Once the cheese has melted remove from the heat and cool. Puree in blender but not too much. Reheat for service, check seasoning, add sugar if necessary, add gorgonzola and basil. Drizzle with truffle oil. Enjoy.