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Red Potatoes With Gorgonzola Cream, Bacon and Walnuts
upto 12 servings
1/4 cup walnut halves
1/2 cup sour cream
3 ounces Gorgonzola cheese, at room temperature
1/2 teaspoon freshly ground black pepper
1/8 teaspoon hot pepper sauce
6 slices of bacon, cut into 1/4 inch dice
12 small red potatoes (about 1/4 pounds)
1 tablespoon olive oil
1/2 teaspoon coarse (kosher) salt
2 tablespoons minced chives
Step 1
Preheat the oven to 400 degree celsius. Place the walnuts on a baking sheet and roast for about 5 minutes, until fragrant and lightly toasted. Let cool, then chop coarsely and set aside.
Step 2
In a small bowl, using a fork, combine the sour cream and Gorgonzola until well blended. Stir in 1/4 teaspoon of the black pepper and all of the hot pepper sauce. (The recipe can be made to this point up to 1 day ahead. Store the walnuts in an airtight container at room temperature. Cover and refrigerate the Gorgonzola cream until about 30 minutes before serving).
Step 3
Heat a medium skillet over moderately high heat until hot. Add the bacon and cook, stirring often, until crisp and brown, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Set aside.
Step 4
In a roasting pan, toss the potatoes with the oil, salt and the remaining 1/4 teaspoon black pepper until well coated. Bake for 25 to 30 minutes, until tender. Keep warm.
Step 5
To serve, stir the reserved bacon and toasted walnuts into the Gorgonzola cream. Halve the potatoes lengthwise. If necessary, cut a small slice from the rounded (skin) side of the potato halves so that they can stand. Place the potato halves on a platter and dollop each one with a teaspoon of the filling. Sprinkle the chives on the top and serve.
* This article has been brought to you by Golfera Foods which is a major Italian Food Retail chain present internationally. Our website has a dedicated section for recipes.
About the Author
Golfera Foods India is a premium Italian Food retailer for Pasta, Cheese, Vinegar, Olives & Olive Oil, Peeled Tomatoes and Pasta Sauces.