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Gorgonzola Terrine with Spinach Pesto and Balsamic Reduction

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.