Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes INGREDIENTS 100g pink grapes 20. gorgonzola sweet 80gr. 40g fresh ricotta soft fennel. 70g of baby spinach. of soybeans, salt, pepper white PROCEEDINGS -------------------------- Wash and dry the grapes. With a sharp boxcutter, remove the cover of every single grape and create a basis for taking stand the grape denocciolateli with the help of a dig.
In a bowl with a whisk, mix the gorgonzola with fresh ricotta cheese, seasoned with chopped fennel, salt, white pepper, mounted to at least 5 minutes and place in refrigerator for about 10 minutes. With the help of a pastry bag or a syringe, filled with gorgonzola mousse the grapes, place them on a bed of baby spinach cut into julienne strips and bean sprouts.
Source of recipe http://www. gorgonzola. com / 
In a bowl with a whisk, mix the gorgonzola with fresh ricotta cheese, seasoned with chopped fennel, salt, white pepper, mounted to at least 5 minutes and place in refrigerator for about 10 minutes. With the help of a pastry bag or a syringe, filled with gorgonzola mousse the grapes, place them on a bed of baby spinach cut into julienne strips and bean sprouts.
Source of recipe http://www. gorgonzola. com /
- Lemon Feta Chicken with Acini de Pepe Pasta and Spinach (03/04/2011)
- Slice Pizzeria in New Orleans (01/05/2011)
- Gorgonzola The Italian Blue Cheese Pairs Delicously With Endive (29/04/2011)
- Reader's Digest, pumpkin ravioli with gorgonzola sauce and a wine (20/04/2011)
- Reader's Digest, pumpkin ravioli with gorgonzola sauce and a wine (11/04/2011)
No comments:
Post a Comment