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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salsa al Gorgonzola Recipe

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This recipe for Salsa al Gorgonzola is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. Gorgonzola cheese
1/4 cup butter
3 T heavy cream
Dash ground pepper
Handful of parsely, chopped
1 lb. pasta (rigatoni works best)
Directions:
Directions:
Put a large pot on to boil.

Put butter and Gorgonzola In top half of a double boiler over
boiling water.

Stir constantly until melted.

Add cream, pepper and parsely.

Add pasta to boiling water and follow directions on box. Cook
about a minute less for al dente.

Drain pasta and put in bowl and stir in the sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The sauce is also excellent served over quartered artichoke
hearts as an appetizer.

 

 

 

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