guest home and pulled up a nice evening in the small hours and yet all beautiful ...... Arzilli MBE, maybe it's a bit 'too much, not really all, someone has done sipping sipping the small eyes, but the excuse was that the dinner was not to drive ......... I photographed only the starting point, and only for the fact that I prepared in advance, , the rest I do not seem appropriate to do so, there are still so obsessed with the blog ^______^
Dinner is thus initiated with these pieces of cheese, the idea I found on salt and pepper.
They are easy to prepare and they can be prepared several hours before as well as being tasty and well presented it could be a starter worthy of a Christmas table.
The slightly spicy mustard due to mustard, it will give a nice touch of color, while a drop of gelatin amarone sull'erborinato gorgonzola seemed a good combination of flavors.
Ingredients for 6 / 8 people : 500 gr. of ricotta cheese, 60 gr. Gorgonzola cheese, 80 gr. parmesan cheese, some fruit and whole mustard mustard in particular cherries (better buy in bulk so as to choose the fruits, or this is a good product) 3 walnuts, 60 oz. Mimolette of that found in well-stocked delicatessens this type (information for Verona) a few teaspoon of jelly amarone .
Preparation: 1) mix with half the ricotta cheese and grated Mimolette, take a round cutters and after passing it with a little oil in it (I used a brush, but enough to anoint a finger on the edge and move) to include compacting the cheese and press gently remove the mold. Put a cherry drained from the syrup and a candied fig on each slice of prepared packaged in a small paper cups (from cupcake) if you can find white chromatically yields more, I failed to see around.
2) mix the other half with ricotta, gorgonzola, slightly softened (20 seconds in the microwave) to make this cream, use a square cutters prepared and the portions (with the method explained above). Open the nuts so that the halves remain intact, even in the middle and spezzatele posatene part over the cream cheese, affiancateci a parmesan cheese and pour a teaspoon of jelly amarone.
Bon appetit
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