Culture Magazine

RECIPES One Cheese, Five Ways PAGE 21 GORGONZOLA AND HONEY AGRODOLCE Agrodolce is an Italian condiment that translates to "sour and sweet." In this version, Gorgonzola and raw honey are whipped together, becoming the focal point of a wintry happy hour spread. Add it to sandwiches or on top of steak for elevated flavor. Makes 1 cup 4 ounces Gorgonzola Dolce cheese, room temperature 4 ounces raw honey fHeat honey on medium-low in a small pot until slightly warm. Add to a blender and combine with Gorgonzola until emulsified. fTransfer mixture to an airtight container and place in the refrigerator to chill. fServe alongside freshly baked bread, chips, seasonal fruit (try figs, apples, or pears), market vegetables, or cured meats. GORGONZOLA GARGANELLI WITH TOASTED WALNUT PESTO Save this for a snowy day when you want a rich and creamy pasta dish that warms the soul. Open a hearty Zinfandel, light a fire, and make sure there's enough for seconds. Serves 4 WALNUT PESTO: 1 cup shelled walnuts, toasted 1 clove garlic, minced ½ cup extra virgin olive oil ½ cup freshly grated parmesan cheese PASTA: 1 pound garganelli pasta 2 cups heavy cream ¼ teaspoon freshly grated nutmeg 4 ounces Gorgonzola Piccante, room temperature Kosher salt and freshly ground black pepper, to taste WALNUT PESTO: fAdd toasted walnuts to a mortar and pestle or food processor and grind until coarse. fAdd minced garlic and mix until combined. fAdd oil in 3 batches, stirring to combine. fFold in parmesan cheese. fStore in airtight container until needed. PASTA: fBring salted water to a boil in a large pot. Cook pasta until al dente, about 8 to 10 minutes. fReserve one cup of pasta water and strain pasta. Return pasta to the pot, cover, and set aside. fSimmer heavy cream and nutmeg in a medium saucepan over medium heat until cream is reduced by half. fAdd Gorgonzola and stir until cheese melts and sauce becomes smooth. fPour sauce onto pasta and stir to coat. f To serve, divide pasta into 4 warm bowls and top with a spoonful of walnut pesto. Add salt and freshly ground pepper to taste. ROASTED GRAPE, GORGONZOLA, AND ROSEMARY FOCACCIA This sweet-and-savory dish is a welcome addition to a brunch or dinner party—or serve alongside a kale salad for a light lunch. Serves 8 to 10 5 tablespoons olive oil, divided 4¾ cups all-purpose flour 2 teaspoons kosher salt 1 tablespoon freshly chopped rosemary 1½ tablespoons instant yeast 2¼ cups lukewarm water 1 cup red seedless grapes, stems removed and washed 4 ounces Gorgonzola Dolce, cut into small pieces 1 tablespoon coarse sea salt fGrease a 9 x 13-inch baking pan with ½ tablespoon olive oil and set the pan aside. fCombine flour, 4 tablespoons of olive oil, kosher salt, chopped rosemary, yeast, and water in a large bowl and hand-mix for 1 to 2 minutes, or until a "shaggy" dough forms. fTransfer dough into prepared baking pan. fLoosely cover the pan with cling wrap and let dough rest at room temperature for 1 hour. fOnce dough has risen, heat oven to 400°F. fGently press grapes and Gorgonzola into the dough surface. Drizzle remaining olive oil over top. fBake for 28 to 30 minutes, or until golden brown. fRemove from oven and cool on wire rack for 5 minutes. Sprinkle with sea salt and serve warm or at room temperature.

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