{"id":11221337806,"title":"Luigi Guffanti DOP Dolce Extra (1\/2 f.)","handle":"luigi-guffanti-dop-dolce-extra-1-2-f","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eSweet Gorgonzola DOP\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2630.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eYounger brother of traditional Gorgonzola, today named Piccante, Sweet Gorgonzola is born after World War II, becoming very soon the most known version. Technically the main difference consists in a greater whey content, which makes the Sweet Gorgonzola softer and more delicate. For this particular characteristic this cheese can’t be ripened for a long time.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003esoft, yellow paste with bluish-green marbling. The rind is light reddish and is usually protected by tin foil\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003esoft, less strong than Gorgonzola Piccante, with robust traces of penicillin\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine. Celery stalks. Rye bread and polenta.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, pasteurised, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003euncooked, not pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least 60 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e48 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e10 -12 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e25-30 cm diameter, h. 30-35 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003eDairies belonging to the Gorgonzola production and protection Consortium\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eFettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/fettuccine-with-italian-sausage-leeks-gorgonzola-dolce-and-napoletana-sauce-88967-1_large.jpg?v=1501395155\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"col-xs-12 col-sm-4\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003csection class=\"recipe-ingredients-section col-xs-12\"\u003e\n\u003ch3\u003eINGREDIENTS\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e350g fettuccine\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e1 jar napoletana pasta sauce\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e1 large leek, thinly sliced\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e2 garlic cloves, crushed\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e2 Italian sausages, skinned and cut into 1cm pieces\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e10 leaves of flat parsley, finely chopped\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e100g gorgonzola dolce, 1 cm diced\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e30g Parmigiano Reggiano cheese, grated\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e1\/3 cup of white wine, dry\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003eExtra virgin olive oil\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003eRock salt, for pasta water\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003eSea salt and pepper, to taste\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e METHOD\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 1\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eIn a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 2\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eDrop the fettuccine into the water and stir. Cook according to the instructions on the pack.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 3\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eMeanwhile, in a large fry pan, heat a little oil. When hot, add the leek and garlic and cook on a gentle heat (covered with a lid) until the leek is almost caramelized for about 5 to 8 minutes.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 4\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eAdd the sausages and cook for 2 to 3 minutes, then add the wine and allow it to evaporate. Add the napoletana sauce and simmer for few minutes.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 5\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eDrain the pasta a couple of minutes before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 6\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eRemove from the heat and add Parmigiano Reggiano cheese and parsley. Stir well.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 7\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eServe and garnish with pieces of gorgonzola dolce on top.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-30T11:37:36+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44328786958,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti DOP Dolce Extra (1\/2 f.)","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/timthumb_a43f89ab-a0df-43cb-aa09-c4bfd5b78ccf.jpg?v=1501395309"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/timthumb_a43f89ab-a0df-43cb-aa09-c4bfd5b78ccf.jpg?v=1501395309","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eSweet Gorgonzola DOP\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2630.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eYounger brother of traditional Gorgonzola, today named Piccante, Sweet Gorgonzola is born after World War II, becoming very soon the most known version. Technically the main difference consists in a greater whey content, which makes the Sweet Gorgonzola softer and more delicate. For this particular characteristic this cheese can’t be ripened for a long time.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003esoft, yellow paste with bluish-green marbling. The rind is light reddish and is usually protected by tin foil\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003esoft, less strong than Gorgonzola Piccante, with robust traces of penicillin\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine. Celery stalks. Rye bread and polenta.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, pasteurised, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003euncooked, not pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least 60 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e48 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e10 -12 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e25-30 cm diameter, h. 30-35 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003eDairies belonging to the Gorgonzola production and protection Consortium\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eFettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/fettuccine-with-italian-sausage-leeks-gorgonzola-dolce-and-napoletana-sauce-88967-1_large.jpg?v=1501395155\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"col-xs-12 col-sm-4\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003csection class=\"recipe-ingredients-section col-xs-12\"\u003e\n\u003ch3\u003eINGREDIENTS\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e350g fettuccine\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e1 jar napoletana pasta sauce\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e1 large leek, thinly sliced\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e2 garlic cloves, crushed\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e2 Italian sausages, skinned and cut into 1cm pieces\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e10 leaves of flat parsley, finely chopped\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e100g gorgonzola dolce, 1 cm diced\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e30g Parmigiano Reggiano cheese, grated\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003e1\/3 cup of white wine, dry\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003eExtra virgin olive oil\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003eRock salt, for pasta water\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"select-ingredient-checkbox\"\u003eSea salt and pepper, to taste\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e METHOD\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 1\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eIn a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 2\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eDrop the fettuccine into the water and stir. Cook according to the instructions on the pack.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 3\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eMeanwhile, in a large fry pan, heat a little oil. When hot, add the leek and garlic and cook on a gentle heat (covered with a lid) until the leek is almost caramelized for about 5 to 8 minutes.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 4\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eAdd the sausages and cook for 2 to 3 minutes, then add the wine and allow it to evaporate. Add the napoletana sauce and simmer for few minutes.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 5\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eDrain the pasta a couple of minutes before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 6\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eRemove from the heat and add Parmigiano Reggiano cheese and parsley. Stir well.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"recipe-method-step-number\"\u003eStep 7\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-step-content\"\u003eServe and garnish with pieces of gorgonzola dolce on top.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

Luigi Guffanti DOP Dolce Extra (1/2 f.)

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

Sweet Gorgonzola DOP

Younger brother of traditional Gorgonzola, today named Piccante, Sweet Gorgonzola is born after World War II, becoming very soon the most known version. Technically the main difference consists in a greater whey content, which makes the Sweet Gorgonzola softer and more delicate. For this particular characteristic this cheese can’t be ripened for a long time.

Organoleptic characteristics
Aspect and texture: soft, yellow paste with bluish-green marbling. The rind is light reddish and is usually protected by tin foil
Taste: soft, less strong than Gorgonzola Piccante, with robust traces of penicillin
Serving suggestions: full bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine. Celery stalks. Rye bread and polenta.
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 48 % F-Dm
Weight: 10 -12 kg
Size: 25-30 cm diameter, h. 30-35 cm
Producers: Dairies belonging to the Gorgonzola production and protection Consortium

 

Suggested Recipe:

Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

INGREDIENTS

  • 350g fettuccine
  • 1 jar napoletana pasta sauce
  • 1 large leek, thinly sliced
  • 2 garlic cloves, crushed
  • 2 Italian sausages, skinned and cut into 1cm pieces
  • 10 leaves of flat parsley, finely chopped
  • 100g gorgonzola dolce, 1 cm diced
  • 30g Parmigiano Reggiano cheese, grated
  • 1/3 cup of white wine, dry
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

 METHOD

  • Step 1
    In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  • Step 2
    Drop the fettuccine into the water and stir. Cook according to the instructions on the pack.
  • Step 3
    Meanwhile, in a large fry pan, heat a little oil. When hot, add the leek and garlic and cook on a gentle heat (covered with a lid) until the leek is almost caramelized for about 5 to 8 minutes.
  • Step 4
    Add the sausages and cook for 2 to 3 minutes, then add the wine and allow it to evaporate. Add the napoletana sauce and simmer for few minutes.
  • Step 5
    Drain the pasta a couple of minutes before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
  • Step 6
    Remove from the heat and add Parmigiano Reggiano cheese and parsley. Stir well.
  • Step 7
    Serve and garnish with pieces of gorgonzola dolce on top.

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