Terrina di Gorgonzola, Fichi, Noci e Marsala (Gorgonzola Cheese, Figs, Nuts and Marsala Wine Terrine)

Gorgonzola terrine is an elegant recipe that you can serve at a buffet or as an appetizer, either with crackers or Italian ciabatta bread, and accompanied by nice glass of fruity white wine or an aged Port wine.  This delight is also suitable as a cheese course in an important dinner.  The pungent and distinct Gorgonzola flavor blends well with the sweetness and tenderness of the figs and the crunchy flavor of the nuts.  This is a rich recipe, but there also a healthy side to it, of course!!!!.  In fact figs are rich in fiber, vitamins and minerals while walnuts, in addition to vitamins and minerals, also pack high amounts of protein and omega-3 fatty acids, which as we know is beneficial to keeping your heart healthy and your cholesterol low.  (At least this is something to balance out the gorgonzola!)  With Italy’s reputation as the country of love and passion, it’s no wonder that a popular legend ascribes the origin of Gorgonzola cheese to a love story.  One evening a young boy working as an apprentice in a dairy factory neglected his job, because he was “distracted” by a visit from his girlfriend and forgot to tend to his daily task.  The next morning he found the milk curds covered by mold!  He tried to cover his negligence mixing the curd from the day before with a new batch.  He didn’t get rid of the mold, but the result was a new cheese never produced before and that now enjoys a solid and devoted following.  This is, of course, only a legend to lend a little extra passion to this delicious cheese, which is made by adding a species of mold to fresh curd from whole pasteurized cow’s milk.  It was already being produced in the Middle Ages, and its name comes from the town of origin, Gorgonzola, to the east of Milan.  Nowadays several cities in Lombardy and a few in Piedmont are the main centers of Gorgonzola production.  During these cold winter days I would also suggest enjoying sweet Gorgonzola spread on warm polenta. (for more on polenta, see the Brasato al Barolo con Polenta recipe https://passionandcooking.wordpress.com/2012/11/13/brasato-al-barolo-con-polenta-breased-beef-in-barolo-wine-with-polenta/ ).

TERRINA DI GORGONZOLA, FICHI E NOCI (GORGONZOLA CHEESE, FIGS AND NUTS TERRINE)
Preparation time: 40 minutes + 3-4 hours refrigeration                         Servings: 6-8

INGREDIENTS
10-12 dried figs
½ cup dry Marsala wine
400 g (14 ounces) sweet Gorgonzola (dolce) cheese
280 g (10 ounces) goat ricotta cheese
½ cup chopped nuts (walnuts or pecans) + 4-5 nuts to garnish
80 g (3 ounces) mascarpone cheese

DIRECTIONS
1.Finely slice the figs and soak in the Marsala in a small bowl for at least 30 minutes
2.Line the inside of a loaf pan with baking paper, allowing it to extend amply beyond the edge of the pan.  Divide the gorgonzola into 3 equal parts, remove the crust and place a gorgonzola cheese layer (about 1 cm, ½ inch thick) into the pan.  (I use a regular loaf pan as a form, filling only one end of the pan.)  Cover the gorgonzola with half of the figs, then place half of the ricotta cheese on top (about 1 cm, ½ inch thick).  Add half of the nuts on top of the ricotta
3.Repeat the same procedure, and finish with the third Gorgonzola cheese layer
4.Cover the top with plastic wrap and refrigerate for at least 3 hours
5. Remove the plastic wrap and lift the terrine carefully from the pan holding the baking paper.  Place the terrine on a serving plate and remove the baking paper.  Cover the top and sides with a thin layer of mascarpone and garnish with some nuts
6. Let it rest for 10 minutes at room temperature, then serve in slices. 

Note: You can store the left over terrine (if there is any!!!) in the refrigerator for one day in plastic wrap.  (Fresh ricotta does not keep very well once opened)  Anyway this recipe is tastier when it is eaten the same day it’s prepared.  There are two types of Gorgonzola: sweet Gorgonzola (dolce) and aged Gorgonzola (piccante, or zesty).  The first one has a distinct but mild flavor and a creamy texture, while the second one has a stronger taste and a hard, crumbly consistency.  You can freeze sweet Gorgonzola cheese, wrapped well in plastic wrap, for a few weeks.  -Paola

Tortino al Cavolo Nero (Kale Pie)

Italian savory pies have been around since ancient times, even Pre-Christian, and are linked to the farmers’ traditions.  They are made with simple and fresh ingredients available during the growing season.  If tomato is Italy’s summer vegetable, cabbage is definitely the winter vegetable.  Kale pie is a true veggie lover’s delight.  Tuscan kale, also called black leaf kale, dinosaur kale, Lacinato kale, or cavolo nero, appears in the markets in November and continues through spring.  It is one of the oldest vegetables in the cabbage family.  It is a leafy cabbage that resembles palm fronds with deep greenish black leaves and pronounced ribs.  It has an intense cabbage-y flavor, but is generally sweeter than other varieties.  It is the basic of ingredient of many other tasty dishes such as soups (i.e Tuscan Ribollita), stews and omelets, and it is delicious on crostini di pane, too.  You can enjoy it also raw in salads.  Kale is highly nutritional vegetable, rich in vitamin A and vitamin C, folic acid (if consumed raw) and potassium.  Kale pie can be served either as an antipasto (starter) or a main course.

TORTINO AL CAVOLO NERO (KALE PIE)

Preparation Time: 1 ½ hrs                  Baking Time: 40-45 min.                  Servings: 8

INGREDIENTS
Pasta brisee (Brisee crust)
250 g (1 ½ cups)  flour 00
120 g (about ½ cup, 4 oz) unsalted butter, chilled and diced
1 egg yolk
60 ml (¼ cup) ice-cold water
¼ teaspoon salt

Filling
700 g (about  1 ½ pounds) kale
6 tablespoons olive oil (Extra Virgin)
2 medium onions, finely sliced
2 cups water
120 g (¾ cup) goat ricotta cheese
3 eggs
Salt and freshly ground pepper

DIRECTIONS
Preheat the oven to 170°C (350 °F)

Pasta brisee (Brisee crust)

1. In a large bowl, combine flour and salt
2. Cut in the butter until mixture resembles coarse crumbs
3. Stir in water, a tablespoon at a time.  Add the egg yolk until mixture forms a ball
4. Wrap in plastic and refrigerate for at least 30 minutes.

Filling

1. Wash the kale, remove center ribs and stems, cut the leaves crosswise into ½-inch strips
2. In a large skillet on medium heat sauté the onion with olive oil until onion is softened
3. Add the kale, stir it to combine with the onion.  Season with salt and add 2 cups of water
4. Cover, reduce heat to medium-low, stirring occasionally and adding some water if the pan begins to dry out.  Cook for about 35 minutes until kale leaves are tender.  Set aside and let cool
5. In a large ball mix the eggs with the ricotta cheese.  Add the vegetable mix and season with freshly ground pepper.  Set aside.

Once the dough has rested, flatten it out on a lightly floured board, then transfer to a on a 24 cm (10 in) ceramic or glass pie or tart baking dish.  Gently pat the pastry dough in the pan to 4 mm (less than ¼ in) thickness, to line the bottom and sides.  The edge should have a slightly thicker layer of pastry than the bottom, about 5 mm. 

Prick the pastry bottom with the tines of a fork (four or five times is sufficient), then spread with the vegetable mix and bake until golden, about 40-45 minutes.  It is delicious when eaten freshly baked and a little bit warm. 

Note: When purchasing kale you want leaves that are not too long (no longer than 50 cm, 18 in), firm and fairly, evenly colored without brown or yellow spots.  The most tender kale are the ones harvested in late autumn and early winter after the first frosts.  –Paola