Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 27

In Lombardia, we call Gorgonzola erborinato, after the ‘parsley green’ colour of the mould. In the old days, it was made in damp caves around the Lombardia town of Gorgonzola, where it was left for up to a year so the mould developed naturally. Nowadays the mould is introduced by piercing the cheese with steel or copper needles when it is around a month old. In the restaurant, we use ninety-day-old Gorgonzola, which is harder and saltier (piccante), instead of the young creamy one (dolce), but you could use either.

2 small round heads of radicchio

2 tablespoons olive oil

4 handfuls of button mushrooms, sliced

½ wine glass of white wine

60g mature Gorgonzola cheese

2-3 tablespoons mayonnaise (see page 53)

1 garlic clove

handful of flat-leaf parsley

3 tablespoons extra-virgin olive oil

salt and pepper

Clean the radicchio, removing all the white parts from the base and keeping the small red leaves whole. Tear the larger leaves into halves or quarters.

Heat the olive oil in a pan, add the mushrooms and sauté until golden. Add the wine and stir until that has evaporated. Season, remove from the heat and keep warm.

Break up the Gorgonzola and melt it gently in a bowl placed over a pan of simmering water until it is creamy. Allow to cool slightly and mix into the mayonnaise to make a dressing.

Squash the garlic to a paste with the back of a knife, put the parsley leaves on top and chop it, so that the two combine.

Season the radicchio and toss with the extra-virgin olive oil. Arrange the radicchio in nests on 4 serving plates, so the whole leaves are around the outside. Mix the parsley and garlic with the mushrooms and spoon into the middle. Drizzle with the Gorgonzola dressing and serve.