<\/a> <\/p>
\n
\nEl gorgonzola<\/strong> es un queso no cocido de pasta azul y color blanco pajizo. Se caracteriza por vetas verdes debidas al proceso de marmoleado, es decir, a la formaci\u00f3n de moho. Caracterizado por un sabor particular e intenso, es uno de esos quesos que o se aman o se odian. Y a nosotros nos encanta. Hay dos tipos: dulce y picante<\/strong>. El dulce es medianamente arom\u00e1tico, mientras que el picante es cada vez m\u00e1s fuerte. La versi\u00f3n dulce madura durante 50 d\u00edas, mientras que la picante lo hace durante al menos 80 d\u00edas. Para esta receta, hemos elegido el Gorgonzola dulce porque es m\u00e1s adecuado para cocinar por su textura cremosa y fundente. <\/p>
\n
\nEl gorgonzola es un queso t\u00edpico del norte de Italia, entre otras cosas por las temperaturas de maduraci\u00f3n que requiere. De hecho, su zona de producci\u00f3n abarca Lombard\u00eda y Piamonte, pero se puede encontrar f\u00e1cilmente en toda Italia. <\/p>
\n","protected":false},"excerpt":{"rendered":"
Gnocchi de calabaza con gorgonzola, canela y almendras: una receta que combina sabores dulces y fuertes
Los Gnocchi de calabaza con gorgonzola, canela y almendras son una creaci\u00f3n de Tutto arrosto niente fumo. mamma emma La delicadeza y dulzura de los Gnocchi con calabaza, combinadas con el fuerte sabor del queso gorgonzola, […]<\/p>\n","protected":false},"featured_media":7836,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"recipe_tag":[],"recipe_product":[71],"class_list":["post-11746","recipe","type-recipe","status-publish","format-standard","has-post-thumbnail","hentry","recipe_product-gnocchi-di-patate-con-zucca"],"acf":[],"yoast_head":"\n
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