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 The Adventure Begins!
By the chunk or by accenting each meal, cheese is being enjoyed in enormous amounts each year. And possibly the cheese with the greatest potential is Gorgonzola. This traditional cheese of Tuscany has recently entered the spotlight in the American culinary world. And now, Adventures of the Gorgonzola Bandit brings the secrets of this gourmet cheese to your kitchen. We will romance readers with a taste of Tuscany, humorous tales and illustrations of the Gorgonzola Bandit, and exquisitely appetizing recipes. The stories and recipes show that even just a hint of Gorgonzola can be a complement to everyone's favorite recipes, from creamy mashed potatoes to cheesecake.
VENETIAN WONTONS
| 2 TBSP |
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Olive oil |
| 45 oz |
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Fresh stemmed baby spinach |
| 40 oz |
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Crumbled gorgonzola |
| 2 |
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Shallots diced |
| 2 |
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Garlic cloves diced |
| 1 TSP |
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Chopped marjoram |
| 1 TSP |
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Chopped oregano & thyme |
| 3 oz |
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Feta cheese, crumbled |
| Dash of |
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Salt and pepper |
| 30-40 |
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Wonton squares |
In large saucepot heat oil. Add spinach when hot along with garlic, shallots and herbs. Saute until wilted, mixing constantly. Add a bit of salt and pepper. Remove from head and place on sheet tray. Place tray on angle to drain excess liquid. Squeeze most of the juice from the spinach and add cheeses. Mix this thoroughly. Set aside and chill.
Later cut with scissors to make small balls. Lay out wontons and place TBSP in middle of square. Make triangles with the wontons by connecting the angles and sealing it with water, then fold down the bottom angles to form the wonton. When down with the whole batch freeze until ready to serve. Fry in cooking oil until golden brown. Don't get the oil to hot and let cool a bit before serving. It can burn.
Serve with Zinfandel Dijon mustard.
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Introducing:
The Wine Wizard
There is another adventurer wandering the Chianti Hills with an amusing entourage of Sangiovese grapes. He is the Wine Wizard who is whimsical and wise and always speaks in rhyme. Dazzling everyone he meets with his whirling magical wand, he can orchestrate an impromptu party for twenty or an intimate dinner for two. And needless to say, an endless supply of wine glasses and carafes of Chianti are always at his fingertips.
One warm, summer evening, over a grassy Chianti hilltop... the Wine Wizard stumbled into the Gorgonzola Bandit -- and like peanut butter and chocolate, it suddenly became apparent that this new dynamic duo with their complimentary flavors could overthrow the culinary world!
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Zinfandel Dijon Mustard
| 1 Cup |
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Zinfandel |
| 1 Glass |
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Zinfandel |
| 1 TBSP |
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Fig Vinegar |
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Salt & Pepper to taste |
| 2 TBSP |
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Dijon Mustard |
| 1 TSP |
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Maple syrup or honey |
| 3 TSP |
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Soy Sauce |
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cup chicken stock or
Optional (the butter & fat of 4 racks of Lamb) |
Reduce wine and stock or fat by half, drink one glass of wine, add other ingredients slowly with a spoon and whisk.
Drifting along the cobbled streets of Greece, the Gorgonzola Bandit and his daring old friend the Wine Wizard, stumbled upon a weathered couple selling fresh spinach and herbed feta cheese. Later at the hotel, equipped with a deluxe kitchen and Wolf stove, the Bandit and the Wizard sauteŽd up the spinach, stirring up ideas. Then, remembering the package of wontons and caviar they scored at the corner of 42nd and Cheeze, the two chefs polished off their 98 Zinfandel, scrounged around the pantry and came up with this one. Bon appetite. 
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