I've mentioned before how my favorite cheese just may be gorgonzola - from a little town in Italy of the same name - and while I don't get the stuff all the time, I take quite a liking to it with each fresh experimentation. This last batch yielded some scrumptious concoctions.
It is hardly a 'recipe' per say. Summer dishes rarely are, you'd think, given the freshness and the immediacy of warm-weather preparation.
Hearty rustic bread, turkey ham from the market, ripe, runny red tomatoes, and the big cheese - Gorgonzola, hand-crumbled, naturally. (That is part of the fun, getting the fingers all tickled with white crumbs to be licked off).
Grill in the cast iron skillet with a little unsalted butter and pair with a heaving bowl of vivid summer greens of whatever variety, and you have yourself a true feast.
It is hardly a 'recipe' per say. Summer dishes rarely are, you'd think, given the freshness and the immediacy of warm-weather preparation.
Hearty rustic bread, turkey ham from the market, ripe, runny red tomatoes, and the big cheese - Gorgonzola, hand-crumbled, naturally. (That is part of the fun, getting the fingers all tickled with white crumbs to be licked off).
Grill in the cast iron skillet with a little unsalted butter and pair with a heaving bowl of vivid summer greens of whatever variety, and you have yourself a true feast.
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| Don't worry about minimal ingredients, the intensity of flavors with cheese, ripe tomato, and meat leaves no room for wanting. Caya, 2012. |
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