Polpette with Gorgonzola

I struggled to find an English translation of polpette. I don’t think ‘burger’  or, even worse ‘rissole’, quite do it justice. In the end I left it in Italian. I’m sure you’ll get the idea 🙂

Serves 4

polpette with gorgonzola ingredients

  400 g veal — minced (or beef)
2 medium onions
100 g fresh bread crumbs
2 eggs
100 g  Gorgonzola cheese
olive oil
Grana cheese

  1. Moisten the breadcrumbs with a little milk
  2. Fry the onion in some oil for a few minutes.
  3. To make the polpette, mix together the veal, bread crumbs, onions, eggs and a little Grana. Season with salt and pepper.
  4. Form into ‘burger’ shapes
  5. Dust with flour and fry in olive oil (or a mix of oil and butter) turning them a couple of times
  6. When they are cooked, lower the heat, place a slice of Gorgonzola on each polpetta  and cover the pan
  7. Allow the Gorgonzola to melt  and then serve

polpette with gorgonzola finished dish

Fusilli with Gorgonzola and walnuts

This is another dish which is popular throught Italy. As it contains Gorgonzola, I assume that it came from the north originally. A lot of versions include cream, but I think it’s rich enough without.

Serves 4

fusilli with gorganzola and walnuts ingredients

  320    grams  fusilli (spirals)
  100    grams  Gorgonzola Dolce — or any other soft blue cheese
  60      grams  walnuts — chopped
  1         tablespoon parsley — chopped
  1         tablespoon  butter

  • Melt the butter in a non stick pan. Add the Gorgonzola, cut into small pieces
  • Stir well until you obtain obtain a smooth creamy sauce
  • Add the nuts and stir again
  • Add to the cooked pasta, mix well, sprinkle with parsley and serve.

fusilli with gorganzola and walnuts finished dish