Travel is about seeing, feeling, touching and most importantly, tasting! And where better to get culinary advice from a local than in Italy. Lea Barlow took time out to find out this traditional recipe and the result is a favourite and easy dish she enjoys making at home…
“This is not exactly a recipe. In Italy we stopped for lunch at a great little restaurant. They served their great crusty bread with a dish of spread that we all fell in love with. We asked about it and how to make it and discovered that it was very simple.
For whatever amount you are making use twice as much gorgonzola cheese as butter. Soften the butter and the cheese by letting it sit out or putting it in the microwave for only a few seconds. You do not want it soupy!!! Blend them very well and then add very finely chopped fresh basil leaves. Stir these in well also.
I usually use about a cup of fresh leaves, but this will be dictated by how much of the spread you are making as well as your taste. Experiment, that is half the fun! Then have plenty of crusty bread to spread it on before and during your meal.
It is probably possible to use bleu cheese if it is very good bleu, but I prefer the gorgonzola. This is better if it is made several days in advance to let the basil flavor really seep in.”
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* photo by Tom Lynch – Intrepid Photography Competition