Super Kitchen Machine (Thermomix)

Inspiration
I sailed by ferry to Vancouver recently and ventured into one eclectic ethnic shop after another on the funk-filled Commercial Drive. Found myself in an authentic Italian delicatessen searching for inspiration and a tantalizing treat to share with my gracious hosts in the big city. Left the shop with a small precious bundle that included Torta Mascarpone. About 200 grams. Just had to try it. Didn’t even blink while reaching for the wallet. Oh the power of a decadent double-triple-creamed delight. (Sort of like scoring a triple-triple Scrabble move. Or a home run, for those of us who run.) Delicious. This one belongs in every hedonists survival kit.

What is Torta Mascarpone?
Not sweet! Torta Mascarpone is not easily found in stores due to its extremely short shelf life. It is a layered blend of Gorgonzola and Mascarpone Cheeses, both from the Lombardy region of Italy. Traditionally, it can look like this, or like this. Imagine two triple cream cheeses in a beautiful marriage — one a strong deep blue, and the other, a gentle light white. Perfectly complimentary, resulting in a creamy sum greater than its combined parts. Eaten on bread crusts or pasta, it is one of the most decadent indulgences known to people who like this kind of thing. Count me in. Even more fun when you try making it yourself at home.

Torta Mascarpone

Ingredients
Make a little or make a lot — you decide!

2/3 parts Mascarpone cheese (make your own with Thermomix!)
1/3 part Gorgonzola cheese
slivered almonds for toasting (optional but outstanding addition)

Method

• Traditional Torta is layered — with thin slices of Gorgonzola “sandwiched” between layers of Mascarpone (like this). This can be done a form of your choosing. Square or rectangular dishes work well, or line a small pan with plastic wrap and add alternating layers of the two cheeses. It will be messy but good.
• A less traditional method is to put both cheeses in a bowl and simply squish them together loosely with a fork.
• An even less traditional method is to blend both cheeses in Thermomix for 3-10 seconds at speed 1, according to your prefered outcome.
• Lightly toast slivered almonds in a dry frying pan until they begin to brown. Sprinkle sparingly on top of Torta Mascarpone when serving.

 

Not sure which of the above methods to use? Close your eyes and pick one. It is impossible to fail this recipe.  Just lick the spatula and close your eyes. See what I mean?

Try playing with the proportions. Blue cheese fans may prefer a half/half balance of both cheeses. (The above ratio is my preference only, not necessarily yours.) Some of us will prefer a lumpy result with surprise hits of  Gorgonzola — and some of us will prefer the ultra smooth texture of a more blended approach. Some of us will simply prefer both ways.  Let me now what you think.