The weather is becoming incredibly hot, so naturally, cold dishes and salads are topping our list of meals to eat these days. Today I made Gorgonzola Spicy Cream Cheese Salad. I’m a big fan in particular of Fior di Maso’s Gorgonzola Piccante
as its sharp flavor pairs perfectly with refreshing summer greens. See recipe below for full details. Begin by preparing the Gorgonzola sauce with 2 eggs yolks and 6 tablespoons of pure Olive oil, in the same way you’d make a mayonnaise;
when Mayonnaise is ready add 1/2 a raw garlic clove, 1 tbsp of Almond milk, 1 tsp mustard, 1 tbsp vinegar, 1 tsp lemon, 50 gr. Gorgonzola Piccante and a pinch of salt.
Mix all the ingredients with a hand mixer, then finally keep in fridge for 30 mins before using. Boil 2 asparagus spears for 1 minute, then place in ice cold water to halt the cooking and then dry on kitchen paper. cut into 2 cm sticks. Cut 10gr of Bresaola ham into thin matchstick slices. Cook one large Itoshima garlic clove in frying pan (1hr) over very low heat.
Toast a thin slice of sourdough bread. Add all ingredient in a plate and serve with Gorgonzola sauce, micro greens and add a cayenne pepper powder.
Gorgonzola is one of the world’s oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness.
This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age. Today we are using a Gorgonzola Piccante for this Dressing otherwise if you like more mild sauce you can use Gorgonzola dolce.
(In Japan you can find all product online: https://fiordimaso.jphttps://fiordimaso.jp
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