Whoa, nice potatoes, pal!
They’ve done it again. 
If you are all really good and leave nice (or rotten) comments, I’ll translate that recipe. The title says it is a side dish that will make you lick your mustache. Let’s see if they speak truth.
Potatoes in packets with aged Gorgonzola
4 large potatoes
100 g (3.5 oz.) aged Gorgonzola
the meats of 8 walnuts
8 sage leaves
extra virgin olive oil
salt and pepper
Preparation:
Scrub very clean the potatoes, then rinse and dry them.
Put the potatoes each on a square piece of parchment/oven paper, which is on a larger square of aluminum foil. It doesn’t say how big, but you are going to be wrapping this up, so pretty big. According to the size of the potatoes, make three or four incisions on the top of the potato. OK, folks, right here we vary from the original, because that potato with all the many incisions is beautiful and there are a lot more than three to four! Why should ours be less beautiful? Salt the potato well and close the wrapping according to the classic manner for items cooked al cartoccio. If you don’t know what this is, we can look it up, but the way I was taught you started with a heart-shaped piece of paper, anyway.
Having preheated the oven to 200° C, put the potato packets in it and cook for an hour. It says to unwrap and poke a potato with a toothpick to test it for tenderness. Is that how you test them?
Lightly mash, as in with a mortar and pestle or the like, the nut meats and cut the Gorgonzola in slices. When the potatoes are cooked, open the packets without damaging the potato and gently enlarge the incisions you made. Insert in each one some nut meats and a slice of Gorgonzola.
Put two sage leaves along the long sides of each potato, sprinkle with some pepper and add a lick of oil. Put the potatoes back into the oven to reheat under a hot broiler and leave until the cheese starts to melt.
Plate and eat them hot.
OK, now, I want to see a photo of that mustache I was promised for doing this translation.
6 comments June 17th, 2008
