Patatine novelle al forno con Gorgonzola e noci

Appetizers (Hors d’Oeuvre in French, Antipasto in Italian) are some of the most fun things to make in the kitchen.This is where you can show your creative side, both in the preparation and presentation.

Ingredients:

Small baby potatoes, red or white skinned (“quanto basta” as much as you need)

Olive oil

Coarse sea salt

A dash of paprika

Gorgonzola Gelmini

Chopped walnuts

Directions:

Wash and dry the potatoes but do not peel.

Place in a steamer basket over boiling water and steam until tender.

Remove from heat and let cool. Place in a bowl and toss with a little olive oil, salt and paprika.

Make a small cut across the top of each potato and with your hand press the potatoes n so they open at the cut you just made. This is just like working with a large baked potato, only these are small.

Preheat oven to 375, place the potatoes without the cheese on a baking sheet and roast a few minutes to crisp the outside a little.

Remove from oven and place a piece of cheese in each potato and sprinkle with the chopped nuts. You can prepare this in advance up to this point, then proceed before serving.

Return to the oven and cook just until the cheese begins to melt and the nuts are lightly toasted. Don’t let the cheese melt into a puddle so be careful and watch it, taking it out of the oven when it just begins to melt.

Serve with a glass of wine to your favourite company or yourself ( in my case it could be the same thing. Just kidding).

text pixtures by Dina www.oliveoilandlemons.com