Gorgonzola Terrine with Spinach Pesto
and Balsamic Reduction
INGREDIENTS for 4 people
200 gr Gorgonzola Dolce Baruffaldi
100 gr ricotta
70 gr butter
50 gr fresh spinach leaves
10 gr pine nuts
10 gr Parmesan cheese
100 ml balsamic vinegar
80 gr sugar
Extra-virgin olive oil
salt
METHOD
In a bowl, mix 50 g of butter softened at room temperature, the ricotta and the Gorgonzola.
Pour the mixture into a terrine mould lined with cling film and place in the refrigerator for two hours.
Reduce the balsamic vinegar in a pan for 2 minutes, add the sugar and cook for another 5 minutes, until it thickens.
Prepare the pesto by placing the spinach leaves, the pine nuts, the parmesan cheese and the butter into a food processor, then blend while adding a drizzle of oil, until smooth.
Remove the terrine from the mould, slice it and serve with pesto and a few drops of the balsamic reduction.
