Northern Italian polenta croquettes filled with Gorgonzola Dolce and toasted walnuts, double breaded for a crisp shell and molten center.

Petto di Pollo con Gorgonzola e Noci (Italian Gorgonzola Chicken Breast) Gorgonzola and walnuts are one of the oldest flavour agreements on the Po valley plain, usually met in a bowl of pasta or on a cheese board. Turned into a pan sauce they take on something harder: carrying a lean white meat with almost no fat of its own and no connective tissue at all. The whole dish rests on how the cheese is handled. Gorgonzola has been taken apart from the inside by a mould, and a chee

This recipe is built around charred radicchio tardivo, Amarone reduction, Gorgonzola and walnuts. The objective is to turn vegetable bitterness into complexity without masking it with sugar or excess cheese. The flavor structure depends on Gorgonzola salinity, walnut tannin and sufficient wine acidity. Every component is prepared independently because each has a different ideal temperature, moisture level and finishing point. Organize the mise en place before cooking, keep ho