Tarta de queso salada con gorgonzola y stracciatella, mortadela y pistachos
Si es cierto que "cheesecake" significa tarta de queso, entonces aquí tienes una versión salada, con los quesos más deliciosos que existen: gorgonzola y stracciatella. Esta receta es perfecta para un aperitivo sorprendente, en cualquier época del año.
- 200 g broccoli florets
- 200 g fresh robiola
- 200 g stracciatella
- 150 g digestive biscuits
- 100 g ricotta
- 100 g mortadella
- 100 g latte
- 50 g butter
- 60 g toasted hazelnuts
- 50 g Spicy Gorgonzola PDO
- 30 g gelatin sheets
- 20 g pistachios
- extra virgin olive oil
- chives
- sale
- baby
- 100 g robiola
- latte
- red onion
- further
- butter
- sugar
- chives
- Blend the biscuit powder, blend the hazelnuts and mix.
- Melt the butter and pour it into the powder, mix the mixture and place it, pressing it well, in a springform pan (ø 20 cm).
- Let it set in the refrigerator.
- Soak 20 g of gelatine in cold water.
- Boil the broccoli in boiling water for 10 minutes, drain and let cool.
- Blend the gorgonzola in a bowl with the milk, 150g of the boiled and chopped broccoli, and the robiola. Season with salt.
- Melt the gelatine in a saucepan and add it to the cream, then pour it into the cake pan, over the biscuit base.
- Place back in the refrigerator for at least 45 minutes.
- Soak the remaining gelatin in cold water.
- Cut the mortadella into small cubes and chop the pistachios.
- Spread them in the mold, on top of the layer of gorgonzola cream.
- Blend the stracciatella with the ricotta, 1 tablespoon of oil, salt and pepper, and a tablespoon of chopped chives. Melt the gelatin in a small saucepan and add it to the cream, then pour it into the mold. Return the cake to the refrigerator and let it rest for 3 hours.
- Dilute the robiola with a spoonful of milk and spread it over the surface of the cake.
- Cut half a leek into thin slices and sauté them for 5 minutes in a pan with a sprinkling of sugar and a knob of butter.
- Cut the heart of a peeled red onion into slices.
- Decorate the cake with leeks and onion, the remaining broccoli and sliced chives.
If it's true that "cheesecake" means cheesecake, then here's a savory version, with the most delicious cheeses in existence: gorgonzola and stracciatella. The recipe is perfect for a surprising appetizer, any time of year.
Savory cheesecake recipe with gorgonzola and stracciatella
The cheesecake base is made of biscuits and hazelnuts, the cream is made with gorgonzola, boiled broccoli, and robiola, followed by a layer of mortadella and pistachios, and then another cream made with stracciatella and ricotta. For decoration, we opted for sautéed leeks, red onion, broccoli florets, and chives.