Quick Gorgonzola Pasta Sauce - xposted

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* Exported from MasterCook *

 

Quick Gorgonzola Pasta Sauce

 

Recipe By :Fine Cooking magazine, March 2002

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter

2 tablespoons finely chopped shallots

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/2 cup heavy cream

1/2 pound Dolce Gorgonzola** -- trimmed of any rind

-- and cut into small chunks

 

** Dolce Gorgonzola = " There are two varieties of Gorgonzola: Mountain

(aged) and Dolce (sweet). Both are made from cow's milk. " Use Dolce for

this recipe.

 

In a medium saucepan, melt the butter over medium-low heat and add the

shallots, coriander, and pepper. Cook until the shallots are transparent

but not brown, 2 to 3 min. Add the cream and bring to a boil. Simmer

gently until slightly thickened, about 5 min. Remove from the heat and stir

in the Gorgonzola.

 

Set back on the heat only long enough to melt the cheese. Toss with hot

pasta, or cool and refrigerate for up to four days. Reheat gently before use.

 

Typos by Brenda Adams <badams007 1/15/02.

 

Source:

" Fine Cooking magazine, March 2002 "

 

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NOTES : " This rich sauce is a wonderful complement for gnocchi, fettuccine,

and other hearty pastas. Try mixing in some steamed broccoli or broccolini

when you toss the pasta with the sauce.

Yields: 1-1/4 cups, enough to coat 1 pound pasta for six servings.