Thoroughly scrub the cucumbers under cold water with a brush, pat dry, remove the stem and flower base. Dice the bacon. Peel the onion and garlic, cut in half and cut into thin slices. Rinse the basil, spin dry, pluck the leaves and cut them into small pieces. Roughly dice the Gorgonzola without the crust. Prepare the remaining ingredients.

Heat the oil moderately in a saucepan and leave the bacon in it, add the onion and fry. Minimize the heat, push the bacon and onion to the edge of the pot and now sear the cucumbers in the middle of the pot. Add the garlic and sauté, season the cucumber with the Italian spice mixture and deglaze with the tomatoes (including the juice). Season with sugar, vegetable stock powder and Italian herbs, stir carefully and simmer with the lid on for approx. 15 minutes. Add the gorgonzola cubes to the sauce and melt, season with salt and pepper and fold in the basil. At the same time I prepared Italian rice.

Arrange cucumbers, rice and sauce decoratively on preheated dinner plates and enjoy.