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making fresh pasta with gorgonzola - need help

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a dear friend asked me to re-create her favorite memory of her trip to Italy. She wants pasta with a Gorgonzola sauce. I found a recipe in my Italy for the Gourmet Traveler book. It's 6 ounces of cheese melted with 1/4 cup light cream and a Tbls of butter. Seems like I would want more cream? Also a restaurant we go to suggested Dulce style Gorgonzola cheese. Any thoughts? I want to make a great dish. Oh and btw so far I haven't found dulce cheese.

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  1. Gorgonzola dolce is very soft, so you probably don't need much more than that 1/4 c. of cream to get it nice and saucy. You could always add more cream (or pasta water) if you find the sauce too strong as-is.

    1. I think you want some kind of acid in the sauce to balance all of that creaminess and maybe some Parmesan cheese to round out the strength of the bleu cheese. Maybe some reduced white wine or vermouth to which you add cream and butter followed by Gorgonzola and some grated Parmesan. A pinch of nutmeg and a generous grinding of pepper should make this good to go.

      1. Marcella Hazan's recipe is splendid. I found it online here: http://pasticciomio.wordpress.com/tag... It does not make a lot of sauce, just enough to flavor the pasta. Also, don't know if this helps but the reference is dolce, in Italian (not dulce), if that helps with your search.