Quartirolo, Stracchino and Gorgonzola truffles with paprika and mixed seeds


Use a mixer to finely chop the Quartirolo, then add the Stracchino cheese and the Gorgonzola and mix together until you have a well-blended mixture. Add pepper or paprika to taste.
Leave to stand for at least 1 hour in the fridge and then shape the mixture into small balls, each weighing 12-13 g.
Cover some with the ground hazelnuts, others with the seeds, the paprika, the raisins and so on. Serve each truffle in a paper case.

AICI – Associazione Insegnanti di Cucina Italiana

Carmela Caputo and Giorgia Chiatto’s recipe