Tunafish balls with Green Olive Pate and Ricotta Cheese

I experimented a new recipe and I madeTunafish balls with Green Olives Pate courtesy of Frantoio Bonamini

http://www.oliobonamini.com/

Tuna fish balls with Green olive pate

RECIPE

Ingredients: 4 tbsps canned tunafish in EVO, 4 tbsps Ricotta Cheese, 2 tbsps Green Olive Pate, 1 egg, 2 or 3 tbsps breadcrumbs in the mix, more breadcrumbs to roll the tubafish balls, Extra Virgin Olive Oil to spray on the balls before baking.
Mix very well all the ingredients with a spoon and then make balls as big as a wallnut.
Preheat at 200°C the oven and bake for about 30 minutes.
Enjoy!

Gorgonzola Cheese

. It’s a soft cheese being produced for 1200 years.

. It is a DOP cheese, certified and guaranteed by European Community.

. In the past it was known as Stracchino di Gorgonzola – Stracchino, name of a soft cheese, from Gorgonzola –  produced in Gorgonzola, a town on the outskirts of Milan, or also as Stracchino Verde – Green Stracchino – due to the greenish color of the cheese’s marbling.

. It is produced in between Piedmont and Lombardy Regions, in the North West of Italy. The Province – County –  of Novara, in Piedmont Region, is the one with the highest number of cheese farms producing Gorgonzola cheese, with about 65% of the total cheese farms.

. It is produced with raw whole cow’s milk, selected molds and lactic ferments.

. Gorgonzola cheese is creamy and soft and there are two types: the Gorgonzola Dolce type has a particular and characteristic flavor, slightly spicy; the Gorgonzola Piccante type has a more decisive and strong flavor whose texture is more marbled, consistent and crumbly.

. As foreseen by the production disciplinary, Gorgonzola Dolce  ages from a minimum of 50 days to a maximum of 150 days; Gorgonzola Piccante ages from a minimum of 80 days to a maximum of 270 days.

It is produced only with milk from stables located in the area of ​​origin of the cheese itself.

. It is considered the king of Italian blue cheeses and about 30% of the production is exported, mostly to France and Germany, but also to North America and to some Asian countries.

. To fully enjoy the creaminess of sweet Gorgonzola, it is best to remove it from the refrigerator at least half an hour before eating.

. The guarantee of authenticity is the “g” brand printed on the background of the foil that wraps the cheese.

https://en.gorgonzola.com/how-it-is-produced/