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Recipes
Cold fondue with mild Gorgonzola PDO and grilled Melon salad

Second Course

DIFFICULTY

Cold fondue with mild Gorgonzola PDO and grilled Melon salad

Ingredients

  • 200 g Gorgonzola PDO (mild)
  • 30 g extra virgin olive oil
  • 30 g milk
  • salt
  • pepper
  • 300 g Mantuan melon PGI
  • 1 stalk celery
  • 2 spring onions
  • 20 strawberries
  • edible flowers
  • extra virgin olive oil
  • 1 tablespoon cane sugar
  • condensate of balsamic vinegar (some drops)

Preparation

  1. With an immersion blender, mix the Gorgonzola with the milk and the oil, season to taste.
  2. Cut the celery into regular pieces.
  3. Using the specific melon baller cut the melon into balls, cut the spring onions in half.
  4. In a non-stick pan pour some little oil and the sugar, grill the vegetables and the melon on all sides
  5. Into a saucepan pour 100 ml (3/7 cup) of balsamic vinegar. Cook it until it is reduced to 1/3
  6. Put it into a jar, it can be preserved for months
  7. Serve the fondue in soup dishes or consommé cups, arrange the grilled melon and the vegetables, the fresh wild strawberries and the flowers