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Carnaroli rice mantecato with gorgonzola fondue and veal "millepunti"

Ingredients for 4 people
280 gr of Carnaroli rice 1 shallot
4 handful of fresh new spinacins 1 liter of vegetable broth
150 gr of Parmesan pepper salt nutmeg
half a salted beef tongue
200 gr cleaned and blanched veal sweetbreads
1 celery 1 carrot
1 onion garlic
sage rosemary
For the Gorgonzola Fondue
240 gr. of Gorgonzola
240 gr. of pastry cream
100 gr. of milk 1 bay leaf

Recommended cooking tools

Dutch Oven Ø 24cm
Fry Pan Ø 28cm
Dutch Oven Ø 20cm
Saucepan Ø 16cm
Skillet Ø 28cm
Lid Ø 28cm
Bamboo Cutting Board
Paring Knife


In a large Dutch Oven cook salted beef tongue in salted water flavored with celery carrot and onion cut with the aid of a Bamboo Cutting Board and a Paring Knife. When cooked, cut the tongue into large cubes with a Chef Knife, toss it in a Fry Pan with butter and sage, and keep partly warm.

Cook sweetbreads in salted water, skin and shell them into small pieces, then sauté in butter with garlic and rosemary.

For the fondue, combine the gorgonzola, cream, milk, and bay leaf in a Saucepan and cook over very low heat, stirring with the aid of a Spoons. 

Sweat the previously minced shallot in a Skillet, add the rice and toast it, deglaze with a splash of white wine inserted through the Lid, then add the broth slowly with appropriate Ladle and cover. Halfway through cooking add the gorgonzola and continue cooking.

When the cooking is finished, add the spinach.

Using a SpoonS, cream off the heat with iced butter, Parmesan cheese and a sprinkling of nutmeg. Season to taste with salt and pepper.


Place the gorgonzola and spinach rice in 4 bowls and overlap the tongue and sweetbreads. Serve hot.

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