Gabe Bertaccini’s Gorgonzola Mezzelune with “Salsa di Noci” | Worst Cooks in America

Gabe Bertaccini’s Gorgonzola Mezzelune with “Salsa di Noci”

Dive into a culinary adventure with Gabe Bertaccini’s exquisite Gorgonzola Mezzelune, paired perfectly with the rich and aromatic “Salsa di Noci.” Originating from Liguria, this walnut sauce not only adorns pasta and gnocchi but also doubles as a delightful dip or spread. With a focus on flavors that harmonize beautifully, this dish showcases the unique taste of Gorgonzola alongside the buttery sweetness of walnuts.

Ingredients

For the Mezzelune:

• Fresh pasta dough (store-bought or homemade)
• Gorgonzola cheese, crumbled
• Ricotta cheese
• Fresh herbs (such as parsley or chives)
• Salt and pepper to taste

For the Salsa di Noci:

• Walnuts, toasted
• Garlic, minced
• Olive oil
• Parmesan cheese, grated
• Fresh herbs (such as basil or parsley)
• Lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the Filling:

   • In a mixing bowl, combine the crumbled Gorgonzola and ricotta cheese.
   • Add chopped fresh herbs, season with salt and pepper, and mix until creamy and well-blended.

2. Roll Out the Dough:

   • On a floured surface, roll out the pasta dough to your desired thickness. Cut into circles using a cookie cutter or glass.

3. Fill the Mezzelune:

   • Place a spoonful of the cheese mixture onto the center of each pasta circle.
   • Fold the dough over to create a half-moon shape, sealing the edges tightly to prevent any filling from escaping.

4. Make the Salsa di Noci:

   • In a food processor, blend the toasted walnuts, minced garlic, and olive oil until you achieve a smooth consistency.
   • Stir in grated Parmesan, fresh herbs, lemon juice, salt, and pepper. Adjust the seasoning as needed.

5. Cook the Mezzelune:

   • Bring a pot of salted water to a gentle boil.
   • Cook the mezzelune for about 3-4 minutes, or until they float to the surface, indicating they are done.
6. Serve:
   • Drain the mezzelune and toss them gently with the walnut sauce, ensuring they are well-coated.
   • Serve immediately, garnished with additional herbs or grated Parmesan if desired.

This dish is the star of the show, offering a perfect blend of rich flavors and textures that are sure to impress. Gabe Bertaccini’s Gorgonzola Mezzelune adorned with “Salsa di Noci” is not just a meal; it’s an experience. Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is a delightful way to elevate your cooking skills while enjoying the artistry of Italian cuisine.

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Video “Gabe Bertaccini's Gorgonzola Mezzelune with “Salsa di Noci” | Worst Cooks in America | Food Network” was uploaded on 08/10/2025 to Youtube Channel Food Network