Walnut & Gorgonzola Triangoli with Burro e Salvia & Parmesan (V)
Gorgonzola cheese is, unsurprisingly, from the town of Gorgonzola within the city of Milan. It has been produced there since 879, with the now-characteristic blue and green colour introduced in 11th-century, but is mainly produced in Piedmont and Lombardy today. Gorgonzola is made from cow’s milk and is aged for roughly three to four months. This cheese is often served with walnuts, because the mild flavour of the nut does not take away any of the sharp flavour of the gorgonzola.
We fill our triangoli (triangle-shaped ravioli) with a filling of Italian gorgonzola and Italian-grown noci (walnuts), where they are harvested every autumn and winter. We then top our triangoli with a light burro e salvia (sage butter) and toasted walnuts. There has been a walnut shortage recently, so consider yourself lucky to be tasting these delicious Italian noci.
INGREDIENTS (allergens in bold):
GARNISH INGREDIENTS: Toasted Walnuts, Parmesan cheese