Gorgonzola Scaloppine with Walnuts and Cocoa

Gorgonzola scaloppine with walnuts and cocoa is a delicious variation of a classic Italian second course, enriched with the intense flavor of the cheese and the unique aroma of walnuts and cocoa. Here’s how to prepare them:

Ingredients

• 4 veal scaloppine (about 120-150 grams each)
• 100 grams of sweet gorgonzola cheese
• 30 grams of butter
• 1/2 glass of dry white wine
• 30 grams of coarsely chopped walnuts
• 1 tablespoon of unsweetened cocoa powder
• Flour as needed to flour the scaloppine
• Salt and pepper as needed
• Extra virgin olive oil

Preparation

1. Start by lightly flouring the scaloppine on both sides.
2. In a large skillet, melt the butter with a drizzle of extra virgin olive oil.
3. Add the scaloppine to the skillet and brown them on both sides over medium-high heat, then lower the heat.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Cut the gorgonzola into pieces and add it to the skillet, letting it melt together with the sauce that has formed.
6. Add the chopped walnuts and gently mix to avoid breaking the scaloppine.
7. Let cook for a few minutes, until the sauce slightly thickens.
8. Adjust with salt and pepper.
9. Dust with the unsweetened cocoa powder before serving.

The gorgonzola scaloppine with walnuts and cocoa are ready to be served, perhaps accompanied by a light side such as steamed vegetables or a fresh salad.

Curiosity

The combination of gorgonzola and cocoa might seem unusual, but it’s a pairing that arises from the contrast between strong and distinct flavors. The cheese provides a creaminess that is balanced out by the slight bitterness of the cocoa, and the crunch of the walnuts adds a pleasant texture. A surprising dish that will win over lovers of bold and tasty combinations.