I finally made Ottolenghi's Broccoli and gorgonzola pie this weekend. My experience with his pies has so far been resoundingly positive (for example, the very full tart and garlic tart were superb) and this was no exception. I made it with a piquant gorgonzola, which came through beautifully after being baked in the oven. The leek and cream-mustard bedding beneath the cheese and broccoli is indispensible. Anyway, another success from Yotam!
sounds wonderful, Jemima! I make a not-at-all-shabby macaroni & cheese with old gouda & gargonzola. This is a step above that, however. :)
ReplyDeleteSounds like the kind of macaroni & cheese one could serve to royalty!
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