Gorgonzola
is a straw-white, soft cheese with greenish streaks deriving from a process
called "erborinatura" in Italian, that is the creation of moulds.
This cheese is creamy and soft, with a peculiar, typical taste. Soft gorgonzola cheese is slightly spicy; spicy gorgonzola, whose curd is more blue-veined, is thicker and more crumbly. The name comes from a small town in Lombardy in the north of Italy where they are producing since year 1000. (for more information please see the page of the consortium .(http://www.gorgonzola.com/default.asp )
In
this recipe, I use soft Gorgonzola to create a creamy sauce for the tenderloin. It
take just few minutes to get ready and it forms a fantastic dressing, and the
nuts give a final crunchy texture.
Open
an nice bottle of red wine (Barbaresco, Chianti, Sangiovese superiore), it will
be the right choice.
Ingredients for 4
4
slices of beef tenderloin about 1,5 cm / ¾
inch thick (or more if you like it and feel hungry)
450
gr./ 1 pound fresh spinach leaves
100
grs /3,08 ounces soft gorgonzola
6
spoons milk or cream
50
grams /1,5 ounces nuts
Butter
Salt
and pepper
How to
1)
Wash
the spinach leaves and boil them in salted water until soft. It takes a minute
or two. Drain well without breaking the leaves and set aside, keeping the
vegetable warm.
2)
Cut
gorgonzola in small pieces and put it in a small casserole with the milk. Over
a low medium heat let the cheese melt. It should not boil.
3) Cut the nuts roughly and toast them 1-2 minutes in a non stick pan. They burn quickly: you cannot leave them unattended!
4)
Just
before serving, in a large pan melt the butter, and put the slices in the
butter. Cook for 2-3 minutes on each side, depending on your taste and season
the with salt and pepper.
5)
In the
meanwhile, put the spinach leaves in the dishes.
6)
Compose
the dish putting the hot meat on the spinach leaves, topping with a spoon of
the creamy cheese and a sprinkle of toasted nuts.
7)
Serve
immediately.
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