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Paola Naggi
Chef
Paola Naggi
Ristorante
Impero di Sizzano (NO)

Gorgonzola and honey terrine

difficolta ricettaEasy
tempo preparazione ricetta 15 min

INGREDIENTS

250 g natural gorgonzola
125 g butter
50 g honey (one tablespoon)
Glaze
Julienne cut vegetables

A perfect dish for a romantic dinner: in the recipe of Paola Naggi, the chef of the restaurant Impero in Sizzano, the sweetness of honey meets the spicy flavor of Gorgonzola.

Preparation

Melt the butter and add the honey to it. Dice the gorgonzola and put it in a blender along with the honey and butter mixture. Blend this mixture till it becomes creamy and green in color. Coat the tray with a ilm, ill it with the cream, and store it in the refrigerator for about 30 minutes. Turn over the terrine on a plate, get rid of the ilm, and cut the gorgonzola in thin slices. Serve it on a plate garnished with some balsamic vinegar glaze droplets and with some julienne cut veggies.

Gorgonzola and honey terrine

difficoltà ricettaEasy
tempo preparazione ricetta 15 min
votazionevotazionevotazionevotazionevotazione

INGREDIENTS

250 g natural gorgonzola
125 g butter
50 g honey (one tablespoon)
Glaze
Julienne cut vegetables

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