Gorgonzola cream on smoked beef

April 11, 2016


  • 400 gr of Piedmont smoked beef
  • 100 gr of Gorgonzola
  • 120 ml of cream
  • 50 gr of butter
  • chives
  • white pepper


Place the meat on a tray before beginning to prepare the sauce.

Melt the butter over low heat in a saucepan. Add the diced Gorgonzola and stir from time to time.

Add the cream and a pinch of grated white pepper. Mix well until you get a soft cream.

Remove from the heat and add the chopped up chives.

Pour the cream over the meat and serve immediately.


Smoked beef is a delicious meat, which gives a unique taste to the dish. It’s best suited during autumn and you can use raw beef (carpaccio) in its place, which should be salted before being covered with the Gorgonzola cream and chives.

When cooking this dish only use fresh high quality meat. This will give us a more suitable variant during the warm seasons.

For those who are lactose intolerant and do not want to miss out on this delicacy you just need to use clarified butter and soy cream, which do not effect the dish’s taste.

Gorgonzola, however, is perhaps the only soft cheese which loses the lactose during fermentation.