Potato and Rosemary Soda Bread
Give moist soda bread added taste and texture with fresh rosemary and crisp potato.
250g parmigiano reggiano
Salt and pepper to taste
500g gorgonzola dolce
500mL pure cream
Finely grate the parmigiana reggiano cheese.
Prepare a tray lined with baking paper to pour hot polenta in to set.
Place water and milk in a pot and bring to a simmer.
Once at a simmer, rain in the polenta while whisking. When it becomes quite thick, add in grated cheese and season well.
Pour the mixture onto the tray and spread out evenly to about 1 cm thick.
Allow to cool completely in the fridge for three to four hours.
Once set, cut into 1cm strips around a finger length, ready to deep fry.
Dust the chips in plain flour and place in deep fryer at 180 C.
Cook until golden and crispy. Remove and drain on an absorbent towel.
Serve with warm gorgonzola fondue, with grated Parmesan over the top and fresh chopped parsley.
Place gorgonzola and pure cream into a small pot and gently bring to the heat.
Once the gorgonzola has softened, blend together until smooth.
Recipe provided by Locale Pizzeria Deakin