Melon Pennette with Gorgonzola and liquid endive

For the pennette

1. Put in a saucepan the Mantuan melon GPI smoothie and the gellan (when both are cool),
2. heat the mixture to 70 °C (158 °F)
3. blend it with the whisk
4. pour onto a warm tray and let it cool.

For the filling

1. Whip the mild Gorgonzola DPO with a whisk
2. add little oil
3. put the filling into a pastry bag and shape the pennette with the melon gelatine.

For the liquid salad

1. Cut and wash the salad.
2. Parboil it in plenty salted water and ascorbic acid, useful to prevent oxidation.
3. Cool it down in water with ice, drain it, keep the cooling water aside and then squeeze the salad.
4. Blend the endive with the cooling water, emulsifying with more extra virgin olive oil and season to taste.