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Gorgonzola (; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.
Serves: 4 | Preparation approx. 30 mins | Cooking time: approx. 1 hour
Pumpkin: 500 g – 1 medium size
Potatoes: 250 g
Milk: 250 ml
A/P – Plain Flour: 200 g
Italian Gorgonzola cheese, sweet or spicy: 100 g
Walnuts: 80 g
Butter, unsalted: 30 g
Nutmeg: a pinch
Salt: to taste
Whether leftover or made from scratch, one of the many ways to use polenta is to make polenta balls filled with a stringy Italian Gorgonzola cheese. I made them from scratch using instant polenta, then fried; after all, they’re meant to be something tasty and quick to prepare.
You can also stuff...
Serve 4, Preparation 20 mins, Cooking about 20 mins
4 pears (I've used Kaiser variety)
Italian Spicy Gorgonzola, to taste
Walnuts, a handful
Sesame seeds, to taste
salt and pepper, a pinch
Toast sesame seeds in a saucepan, set aside.
Crumble the walnuts and leave some whole for...
In Italy we have a famous way of saying that more or less goes like this: don’t tell the farmer how good pears and cheese are together – otherwise, he may keep them all for himself!
This recipe originated in the Lombardia region, in the North of Italy, but it's now well known throughout the...
My biggest limit in the kitchen (I have many) is that I don't want to spend too much time cooking :D
4 stalks of celery
100 gr gorgonzola (blue cheese)
50 gr ricotta
10 walnut kernels
1 pinch of ginger powder
Clean and wash the stalks of celery and remove the...