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Mauro Marcello
Chef
Mauro Marcello
Ristorante
Il Bocc di Vico Morcote (CH)

Lair of Gorgonzola

difficolta ricettaDifficult
tempo preparazione ricetta 30 min

INGREDIENTS

for the wafer:
200 g grated cheese
100 g polenta flour
for the stuffing:
100 g sweet Gorgonzola
black pepper
for the iceberg lettuce cream:
iceberg lettuce leaves
oil
ice cubes

A fresh and crispy appetizer from the heart of soft Gorgonzola.

Preparation

Combine the grated cheese and the polenta flour: scatter the mix on the bottom end of a skillet. To prepare a crêpe cook on a medium heat and then roll it so as to create a cannolo. Let it get cold. Let the sweet Gorgonzola smooth at room temperature, then add a handful of black pepper and blend the ingredients until you obtain a homogenous cream. Blend the iceberg lettuce, oil and ice cubes together until you obtain a mousse, later to be laid down on a dish. With the help of a sac à poche bag fill the cannolo with the Gorgonzola cream, then place the crêpe vertically at the center of the dish. Garnish with a celery stick sliced into small sections to dip into the Gorgonzola cream and garnish with a reduction sauce prepared with aromatic vinegar.

Lair of Gorgonzola

difficoltà ricettaDifficult
tempo preparazione ricetta 30 min
votazionevotazionevotazionevotazionevotazione

INGREDIENTS

for the wafer:
200 g grated cheese
100 g polenta flour
for the stuffing:
100 g sweet Gorgonzola
black pepper
for the iceberg lettuce cream:
iceberg lettuce leaves
oil
ice cubes

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difficoltà ricettaDifficult
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Portata videoricetta
ARMONIA DI GORGONZOLA
PRIVACY POLICY | COOKIE POLICY

Intermedia Agenzia di Comunicazione