On Sunday night I tried to make Gorgonzola sauce for pasta at home-this was my third attempt and the third disaster. I love blue cheese and I adore blue cheese sauce with Italian food. Whenever I have it a restaurant I think ‘delicious!’ and decide to make it at home. However, the restaurant versions are a thin consistency and really delicious/piquant. I follow a recipe from the internet/book but every time it’s a murky grey/porridge type disaster. My wife was very polite about the latest attempt on Sunday but I’m determined to master it! Sorry, I just had to vent my blue cheese sauce stress.
海神School
I came across this recipe for Salsa di Gorgonzola (Gorgonzola Sauce) in an old recipe book of mine. I haven’t actually tried this myself, but other recipes from the same book have turned out well.
Ingredients:
300ml double cream
2 x 15ml spoons Marsala
175g Gorgonzola, finely crumbled
1 clove of garlic, crushed
seasoning
Method:
Put the cream into a pan with the Marsala and heat through. Add the Gorgonzola and stir over gentle heat until the cheese has dissolved and the sauce is creamy. Stir in the garlic and add salt and pepper to taste.
Note: This sauce can be chilled for 24 hours. It is NOT suitable for freezing.
Try it! I’m going to, too! I hope it tastes good.
Thanks Neil! I’ll definitely give this a try and fingers crossed I get it right this time: It definitely sounds delicious-whether my attempt will be delicious remains to be seen!