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gorgonzola

Watch: Chicche (small gnocchi) with Gorgonzola and Walnuts

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Watch: Chicche (small gnocchi) with Gorgonzola and Walnuts

Watch our Trattoria chef show you how to make this hearty winter dish using Chicche (small gnocchi) and good quality Gorgonzola.

 

 

Ingredients:  

2 Packets of De Cecco potato chicche (small size gnocchi)

1 Tablespoon Butter

50g of Gorgonzola Dolce

1/2 Cup of Roughly chopped Walnuts 

Sprig of Flat Parsley

1/2 cup of Cream

Freshly grated Parmigiano Reggiano  

 

Method: 

Melt the butter in a large frying pan, add the walnuts and toast them for 1 minute at a low temperature. Once toasted, add the Gorgonzola cheese and the cream then simmer for 1 minute, allowing the Gorgonzola to melt and form a creamy sauce. Finish by adding the parsley and set the pan aside.

Boil the Chicche in plenty of salted water for no more than 3 minutes (The Chicche will float to surface when ready) once finished add the Chicche to the sauce and toss it through.

Serve with a sprinkle of good Parmigiano Reggiano
Buon Appetito! 

 

 

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Watch: Homemade Speck, Gorgonzola, and Potato Pizza

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Watch: Homemade Speck, Gorgonzola, and Potato Pizza

Watch our Trattoria chef show you how to make authentic pizzas at home using a handful of quality ingredients and pizza dough from the Trattoria. 

 

Ingredients:  

1 x Trattoria Pizza dough ball (ask deli staff) 

150g sliced speck

75g gorgonzola

1 floury potato (grated) 

Mozzarella (optional)

Salt

Sage (2 leaves)   

Extra Virgin Olive Oil 

 

Method: 

Start by working the pizza dough from inside to out on a small well floured bench. Slowly start stretching the dough with one hand, and stabilising with the other, until you reach roughly 35cm across. Oil an oven tray (40cm - 20cm) and stretch the dough to each corner. Cover under a damp cloth for aproximately 40 mins at room tempreture.

Tip: Walk around and see our pizza chefs for expert tips on stretching dough!

Grate a potato, squeezing out as much liquid as possible. Add a little salt, finely chopped sage & a touch of EVO oil. 

After resting stage, brush the dough with EVO oil and arrange the speck evenly, followed by the potato, gorgonzola and mozzarella.

Drizzle a little EVO oil over the whole pizza & bake in the oven for 6 mins at 260º C

Tip: if your oven cooks unevenly, give it 3 minutes, turn 180º and cook for the remaining 3 minutes.
Buono Appetito! 

 

 

 

 

 

 

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