RSWLiving - - Special Section - Recipe by Sea Salt 1186 Third St., Naples; 239-434-7258, seasalt­naples.com

Serves 6

Gor­gonzola Truf­fles:

2 ounces Gor­gonzola dolce 2 ounces mas­car­pone 6 pit­ted dates, diced 1 cup pis­ta­chio flour or dust

Bal­samic Orange Re­duc­tion:

½ cup fresh-squeezed orange juice 1 cup bal­samic vine­gar 2 ta­ble­spoons sugar


6 heads radic­chio 1 pint straw­ber­ries 2 ta­ble­spoons bal­samic orange re­duc­tion 2 ta­ble­spoons ex­tra-vir­gin olive oil Pinch of sea salt Pinch of freshly ground black pep­per

Make Gor­gonzola truf­fles. In a stand mixer, us­ing pad­dle at­tach­ment, com­bine Gor­gonzola, mas­car­pone and dates. Shape into ¼-inch di­am­e­ter balls and roll into pis­ta­chio flour or dust. (If you can­not find pis­ta­chio flour or dust, make your own by pro­cess­ing 1 cup whole, un­salted pis­ta­chios in a food pro­ces­sor to a fine con­sis­tency. If it clumps, add 1 t able­spoon of flour.)

Make bal­samic orange re­duc­tion. Strain orange juice to re­move pulp. In a sauce pan at medium-high heat, com­bine orange juice, vine­gar and sugar. Watch closely, stir­ring oc­ca­sion­ally, to pre­vent from boil­ing over. Re­duce by 30 per­cent to 1 cup of liq­uid. Chill in r efrig­er­a­tor.

Make salad. Cut the radic­chio heads length­wise and slice the straw­ber­ries. Place all in a mix­ing bowl. Add olive oil, bal­samic orange re­duc­tion, salt and pep­per; toss gen­tly. Di­vide the salad onto six dif­fer­ent plates. Gar­nish each plate with three gor­gonzola truf­fles. Driz­zle with bal­samic orange re­duc­tion.

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