Tartufini scented cheese
Serves 4
- 200 g. Ricotta
- 50 g. Gorgonzola
- 100 g. grated Parmesan cheese
- 50 g. fontina
- 50 g. Swiss cheese
- 1 bunch basil
- 1 bunch parsley
- some walnut kernel
Difficulties
Low
Preparation
25 minutes
more than 30 minutes of rest
Cooking
None
Wine
Bianco Terre di Franciacorta (Lombardy)
Torgiano White (Umbria)
Remove the crust from the fontina and gruyere cheese, finely chop and place in a bowl. Join gorgonzola lightly crushed with a fork, ricotta and 50 g. grated Parmesan cheese. Stir with a wooden spoon until a smooth cream that placing in the refrigerator Let stand for 30 minutes.
Meanwhile, coarsely chop the walnuts, wash the parsley and basil, tamponateli with a towel and crumble.
Form the mixture into little balls of cheese the size of a hazelnut, then avvoltolatene some nuts, some in chopped parsley and basil and remaining Parmesan cheese in the left.
Arrange the tartufini on a platter, resting them at will on a bed of fresh salad, with grapes aloternati.