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X Italian Breads and Pizzas
Pizzette al Gorgonzola Italian cheese biscuits
Pizzette al Gorganzola (Circle-shaped savory Italian cheese biscuits)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

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Ingredients

For batter
1/4 cup butter, melted
6 ounces Gorgonzola cheese, grated
2 cups flour
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper

For topping
2 egg whites, beaten



Directions

Preheat oven to 425 degrees F.

Beat the butter with the egg yolks until creamy.

Add the salt, pepper and nutmeg. Mix well.

Add the cheese. Blend well.

Add the flour and work into a dough.

Form the dough into a ball. Wrap with plastic wrap and let it rest in the fridge for about 1 hour.

Roll dough out to about 1/4 inch thick.

Cut into 3-inch circles.

Arrange on a well-greased baking sheet or one lined with parchment paper.

Brush the tops of the biscuits with egg white.

Bake in a 425 degrees F oven until done -- 15 to 20 minutes.

Serve cold.




Notes

Pizzette al Gorganzola are very easy to do. I tried them myself and enjoyed the fact that they didn't take much effort (the Kitchen Aid did all the work). The biscuits I made tasted O.K., not great, but edible enough. However, as I substituted cheddar cheese for Gorgonzola (Far too expensive to use for a cooking experiment!) I can't say how I would have reacted had I used Gorgonzola. Ignorance is bliss? Yes, no, maybe? Comments and photo: Mary Melfi.

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