There are not many foods that Italian Gorgonzola doesn't complement! From fruits to steaks and every kind of vegetable, Gorgonzola is my staple blue cheese.
I ran to the farm last night to see what was available for supper and much to my surprise were crates full of beautiful red skin potatoes!
Still a bit gritty and rosy red, I picked the smallest of them and headed home!
A quick wash and quartering and 15 minutes of boiling gave me enough time to get some steaks going and make the decision to add Gorgonzola! After draining the potatoes, I added about 3 tablespoons of butter, the same amount of Dolce Latta Gorgonzola and a teaspoon or so of fresh rosemary. A quick stir and it was on the table!
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