Tuesday, January 17, 2012

Torta di Gorgonzola

This recipe can be scaled up or down easily. Any leftovers can make a pasta sauce!

One year ago: Whole Wheat Jam Muffins
Two years ago: Cauliflower and Camembert Soup

Torta di Gorgonzola (from The Cheesemonger's Kitchen)

455g mascarpone
1 kg Gorgonzola dolce latte cheese
115g pine nuts, toasted

1. Mix mascarpone with spoon until creamy.
2. Cut Gorgonzola into four equal slices horizontally.
3. Spread a quarter of the mascarpone over the first slice. Place second layer on top and repeat ending with mascarpone on top.
4. Top with pine nuts and serve with focaccia.

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