Gorgonzola Spicy Cream Cheese Salad.

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

(Gorgonzola Cheese Piccante Fior di Maso)
(Gorgonzola Cheese Dressing Ingredients)

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;

(Mayonaise Base Cream)

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.

(Gorgonzola Cheese)

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.

(Itoshima Garlic Preparetion)

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 Cheese Salad)

Buon Appetito!!

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

Check out Full Home Page: http://www.salvatorecuomo.net

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.

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