Gorgonzola Sauce for Fettuccine

Recipe courtesy of mrs.marie.g

4 oz. Gorgonzola cheese (imported or domestic)

1/3 c. milk or heavy cream

1 tsp. salt (opt., to taste) and fresh ground pepper

3 tbsp. butter (preferred) or butter

1/4 c. cream

1/3 c. grated Parmesan cheese (fresh preferred)

This sauce is creamy and mildly piquant. Gorgonzola is an Italian blue cheese; the imported (or domestic) varieties should be soft and off-white in color. Avoid any that is crumbly or dry. Other blue cheese can be substituted but expect different consistencies and taste sensations.

In a flame-proof serving dish large enough to accommodate all of the pasta as well, put in chunked Gorgonzola, milk, salt (if desired), butter. With the heat on low, mash the cheese and stir with a wooden spoon. Let cook briefly to a creamy consistency. Just prior to when the pasta (fresh is preferred) is done, add the cream and Parmesan cheese. Drain the pasta and stir into the sauce and serve immediately with additional grated Parmesan. As a main dish, this is enough sauce for four persons. As a side dish, it should serve eight persons. The sauce preparation should only take 10 to 15 minutes.