chef_italiano
猬囷笍 Kabocha Gnocchi with gorgonzola sauce and radicchio Pumpkin, radicchio, and Gorgonzola are a strong combination, but they can become heavy very quickly. The solution is contrast and restraint. The radicchio is caramelized until the edges turn deeply brown, then deglazed with red wine and finished with a small amount of red wine vinegar. Its bitterness and acidity are what keep the sweet kabocha and blue cheese from becoming tiring. The Gorgonzola is treated differently too. Instead of makin...
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