Guest guest Posted October 5, 2001 Report Share Posted October 5, 2001 * Exported from MasterCook * Fettuccine With Gorgonzola Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 461 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- thinly sliced 8 ounces Gorgonzola dolcelatte broken into chunks 2 tablespoons unsalted butter 1/4 cup cream or milk Salt and freshly milled pepper 12 ounces fettuccine Serves 4 This favorite pasta can support a full-bodied red wine and is so uncomplicated that it can make a classy spur-of-the-moment meal. Make sure your cheese is pale and creamy colored, with no off odors. Start heating a large pot of water for the pasta. Meanwhile, set a large bowl with the garlic, cheese, butter, and cream over the pot. As the water heats, the butter and cheese will soften. Don't worry about lumps of cheese - the heat of the pasta will smooth everything out. When the water comes to a boil, remove the bowl and salt the water. Add the pasta and cook the pasta until done. Drain, add it to the cheese, and toss everything with a fork and spoon until the pasta is coated with the sauce. Taste for salt, season with pepper, and serve on warmed pasta plates. Fettuccine with Goat Cheese. Replace the Gorgonzola with 8 ounces fresh goat cheese. Cook as described but toss with chopped thyme or rosemary. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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