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.
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.