An appetizer to share with friends in the name of elegance: Paola Naggi, chef of the restaurant Impero in Sizzano shows a flawless and delicate recipe.
Dice the sweet gorgonzola and blend it to obtain a creamy sauce.
Align the cups. Pour the cream sauce into a pastry bag and fill the
Divide the mascarpone into three bowls and salt lightly. Next,
mascarpone cheese giving it some flavor. Add to the first one some
freshly grated ginger, to the second one a pinch of safron, and sprinkle
the last one with some chopped nuts.
Fill up the cups by layering the garnished mascarpone on top of the
Then, blend also some spicy gorgonzola. This way, you will get a mix
of both types of gorgonzola that you can ill the cups with.
Garnish each glass with thinly sliced vegetables or nuts.
Serve with toasted bread.