Thursday, May 13, 2010

Panelle + Asparagus & Gorgonzola over Yellow Tomato Sauce

In my interview with Lidia Bastianich, I asked how she would gussy-up plain ol' panelle for a dinner party. Her answer: Treat it like polenta, top it with any in-season vegetable (specifically blanched asparagus), then add gorgonzola.

Well, that' s exactly what I made last night, and it was a hit. I modified it just a bit by adding a layer of blanched asparagus and a layer of a goat cheese mixed with egg between the two layers of panelle. I guess you could call it stuffed panelle.

After tasting this dish, Amelia, my 4-and-a-half year-old niece, told me, "When I'm hungry, I want to come here to eat."

Anytime, little one, anytime.

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