Small chicken skewer marinated with fondue of mild Gorgonzola and melon

Second Course


Small chicken skewer marinated with fondue of mild Gorgonzola and melon

Ingredients for 6 people

For the skewers:

  • A 600 g (1 1/3 lbm) of chicken breast
  • 4 tablespoons of extra virgin olive oil
  • 3 tablespoons of woodland honeydew
  • sweet paprika
  • red salt from Hawaii

For the fondue with mild Gorgonzola:

  • 125 g (4 2/5 oz) of whole milk
  • 200 g (7 oz) of mild Gorgonzola
  • 20 g (5/7 oz) of butter
  • two egg yolks
  • salt and pepper

For the caramelized Melon:

  • 3 slices of Mantuan melon PGI (with reticulated skin)
  • 30 g (1 oz) of salted butter
  • 60 g (2 1/9 oz) of cane sugar
  • smoked paprika
  • some drops of lemon juice


  1. Wash the chicken breast and dice it
  2. Prepare the marinating sauce by heating in a small saucepan some oil with the honeydew and the paprika
  3. Put all these ingredients into a freezer bag and rub carefully. Let them stand in cool for at least one hour
  4. Heat a saucepan with butter and milk, let the Gorgonzola melt down. Season to taste. Add the two yolks out of heat just before serving it
  5. Heat the oven to 250° (482 °F) with the grill function
  6. Skewer the chicken dices in wooden sticks and place them onto a baking tray, covered with parchment paper
  7. Bake them for around 10-12 minutes (until they get light brown). Season with salt
  8. In the meantime prepare the caramelized Melon: cut the Melon into 1,5 cm (3/5 inch) dices
  9. Heat a non-stick pan with butter, sugar and lemon. Take it to caramelizing point, add the Melon and the smoked paprika. Sautés carefully, let it become glossy
  10. and finally add a fistful of sugar
  11. Prepare the dish