Preheat oven to 275 degrees

1/2 cup Gorganzola
1 cup Heavy Cream
3 ea Egg Yolks
coarsely ground black pepper
salt

Directions

1. In a large, heavy saucepan, combine 3/4 of the Gorganzola, cream, salt.
2. Bring to a boil, reduce to a simmer, and cook, stirring frequently, for 5 to 10 minutes or until cheese is completely melted.
3. Add reserve ¼ of the Gorganzola
4. Incorpate well still leaving a few chunks
5. Lightly beat egg yolks in a large bowl
6. Slowly whisk in 1/2 cup warm cream mixture to temper yolks
7. Slowly whisk in remaining cream.
8. Divide mixture into ramekins, place them in a Hotel pan, and fill dish with enough hot water to come halfway up side of ramekins.
9. Cover with foil
10. Bake until sformati are just set, about 45 minutes. Remove from water bath and allow to cool
11. Serve with crusty bread, crackers or fruit and a drizzle of good balsamic.

Preheat oven to 250 degrees

24 oz. tuna loin
2 tablespoons salt
1 tablespoon sugar
1 teaspoon garlic cloves, chopped
2 teaspoons orange zest
1 teaspoon chili flakes

Directions

Cut tuna into three inch by two inch rectangles. Combine all ingredients and rub into the tuna. Place in a non reactive container and allow to cure in the refrigerator for two hours. Remove the tuna from the fridge and rinse the cure off. Pat tuna dry with paper towels. Line the bottom of an over proof dish with the tuna and cover with enough oil to completely submerge. Cover and bake for 45 minutes or until tuna is cooked through. Allow to cool in the oil and refrigerate for up to two weeks.


]]> http://www.cucinaenoteca.com/tuna-conserva/feed 0 http://www.cucinaenoteca.com/tuesday-night-wine-flights http://www.cucinaenoteca.com/tuesday-night-wine-flights#comments Thu, 31 Jan 2013 17:58:24 +0000 calaclesdev http://www.cucinaenoteca.com/?p=654 $20 per person
5-8pm