Gorgonzola Bomboloni Recipes
BEET SALAD WITH ALMOND BUTTER AND GORGONZOLA BOMBOLONI
We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith's-it's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola _bombolone_ (an Italian-style puff of fried dough).
Provided by Holly Smith
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
- Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.
- Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
- Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.
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