First courses
Miso soup with cannellini beans and Gorgonzola
AICI – Associazione Insegnanti di Cucina Italiana
Recipe by Cristina Blasi and Gabriella Mari
Ingredients
(for 6 people)
500 g cannellini beans, already cooked and dressed with oil
200 ml of the cooking water used for the cannellini beans
25 g rice miso
250 g Gorgonzola Dolce salt, to taste
white pepper, to taste
Procedure
Sieve the beans, place them in a saucepan and bring to the boil; add the miso, previously melted in the cooking water of cannellini beans.
Add the diced Gorgonzola to cook over a medium heat, making sure it doesn’t boil, until the cheese melts completely. Season with salt and pepper and immediately serve the soup piping hot.
All Arrigoni products
Gorgonzola PDO Dolce
Our PDO Gorgonzola Dolce seduces with its soft, creamy texture, delicate aroma, and sweet flavor with herbal and lightly spicy notes.
