Coast Cooking

Coast Cooking: Gorgonzola sauce and pasta, Mmm!

By JULIAN BRUNT/SPECIAL TO THE SUN HERALD

Gorgonzola sauce and pasta
Gorgonzola sauce and pasta

Here is another pasta dish inspired by Marcella Hazan's cookbook, “The Essentials of Classic Italian Cooking.”

This is the cheesiest pasta you will ever try, but the results will depend largely on the quality of cheese you use.

Italian Gorgonzola is by far the best. A word of caution, this dish is extremely rich so portions should be adjusted accordingly.

GORGONZOLA SAUCE

1 pound dried pasta

1/4 pound Gorgonzola or other beat quality blue cheese

2/3 cup cream

3 tablespoons butter

Salt

Lots of Parmigiano-Reggiano

Cook the pasta according to package directions, drain and set aside. Combine the blue cheese, cream, butter and a small pinch of salt and slowly simmer until the cheese is melted. Quickly add the pasta and mix well. Plate at once, and top with Parmigiano-Reggiano.

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