PREPARATION OF SHORTCRUST PASTRY SPOONS:

Roll out the shortcrust pastry on a flat surface, place steel spoons on the roll to help you create the right shape, and score the pastry with a sharp knife following the outline of the spoons.
Once the dough has been cut, delicately place the shapes on a baking tray lined with baking paper.
Place a steel teaspoon on top of each spoonful of shortcrust pastry, which will help the pastry take the right shape during cooking.
Bake in a preheated oven at 160°C (320°F) until golden brown. Let cool and then remove the teaspoon of shortcrust pastry.

FILLING PREPARATION:

Slice the onion into thin strips and cook it over low heat with the brown sugar, a pinch of salt, and a little water.
Stir often and, if necessary, add more water until the onions are glazed and creamy.
Now, take the Gorgonzola al Cucchiaio Gran Riserva Leonardi IGOR and fill the shortcrust pastry spoons. Garnish with caramelized onions and thyme leaves.
Plate and enjoy!

For the teaspoons:
1 roll of shortcrust pastry
steel teaspoons
For the filling:
100g of Gorgonzola Gran Riserva Leonardi IGOR by the Spoon
1 red onion
salt to taste
100 g of brown sugar

water to taste
thyme to taste