- 400 g gorgonzola
- 180 g fresh milk
- 4 red yolks
- maize flour
- walnut bread
- 1 coffee spoon cognac
- salt and pepper qs
- extra-virgin olive oil
Soak gorgonzola in milk, then let it gently melt in bain-marie. Flame off the cognac and add it to gorgonzola with a pinch of salt.
Use a colander to strain cream gorgonzola and keep it warm. Beforehand, cover 4 yolks with maize porridge and let dry in the fridge for about 6 hours (maize should form a tight film on them). Heat much oil and fry the yolks for few seconds but avoid breaking them.
Pour the cream in soup plates and top with the fried yolk in the middle.
Garnish with parsley and fried celery leaves. Serve with walnut bread croutons.
Cook: Paolo Viviani – Restaurant: Hotel San Rocco, Orta San Giulio (NO)
AIC: 4 temples + Awards: Golden medal at Valencia rice Olympiad, Spain 2006
Suggested wine: Ribolla Gialla Acida