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Pallottocine Al Roquefort
Preamble
"Blue vein with its tart taste is always a good after dinner cheese. The tingling sensation it creates on the tongue refreshes the palate and give pleasure to the last of the wine. The French also use cheese to clean the taste buds for sweets.
Here is an Italian dish called pallottocine al Roquefort, or roquefort balls, which uses French roquefort. This cheese is made from ewe's milk and has a good delicate taste, but Australian blue vein, English stilton or Italian gorgonzola, in fact, any type of blue vein can be used."
Ingredients100 g Roquefort or any blue vein 75 g Butter 2 teaspoons Cognac Grated Gruyere Teaspoon Cumin Seed |
MethodSquash the blue vein, butter and cognac with a fork and mix into a smooth paste, then cool it until it is solid enough to allow it to be moulded into small balls in the palm of a hand. Roll the balls in the grated gryere cheese and cumin seed, then spike them on a tooth pick with a glazed cherry, pieces of fruit such as apples, pears or grapes and serve several of these 'fingers' in a half grapefruit, or orange in which the flesh has been scooped out, cut into cubes and replaced. |
Pallottocine Al Roquefort
Ball of mashed blue vein cheese rolled in grated gruyere & cumin
Panna
Ball of mashed blue vein cheese rolled in grated gruyere & cumin