ChatterBank8 mins ago
Blue cheese sauce for pasta
5 Answers
Hi All
Hubby took me for lunch today - lovely.
He had a pasta dish with a gorgonzola cheese sauce which he said was delish and he wants me to try an make it at home.
Does anyone have any recipes for this sort of sauce?
Thanks in advance.
Hubby took me for lunch today - lovely.
He had a pasta dish with a gorgonzola cheese sauce which he said was delish and he wants me to try an make it at home.
Does anyone have any recipes for this sort of sauce?
Thanks in advance.
Answers
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I googled and found this but whether it is any help you'll have to be the judge of!
http://www.cooks.com/rec/search/0,1-0,gorgonzo la_sauce,FF.html
http://www.cooks.com/rec/search/0,1-0,gorgonzo la_sauce,FF.html
Not quite what you were looking for but a very rich dish! You can however add more blue cheese to the sauce to get much closer.
100g taglietelle per person (recipe ingredients for two)
Large bunch of washed Swiss chard or Spinach
2 cloves of garlic, finely chopped
1 tbsp olive oil
large handful of pine nuts
1 small round goats cheese
30g firm blue cheese crumbled
For the cheese sauce
100g freshly grated Parmesan
1 chicken or veg stock cube
2 tsp cornflour in a little cold water
generous splash of sherry or wine
1/2 - 2/3 tub of cr�me fraiche
Directions:
First, toast the pine nuts in a tiny drop of olive oil in a non stick pan until golden. Set aside on kitchen paper to absorb the excess oil. Set the water for the pasta on to boil. Cut the goat's cheese into four rings and place on some foil on the grill pan, heat the grill ready, but cook last of all. Crumble the blue cheese and keep ready.
Make the cheese sauce - Dissolve the stockcube in a small quantity of hot water (2 tbsp) and add the sherry or wine - this should be no more than about 1/4 cup. Heat this through in a non stick pan and when hot, add the cornflour stirring until it thickens slightly. Add the cr�me fraiche and stir u, then add the Parmesan and stir to a smooth consistency.
Add the pasta and cook for the directed time.
When the pasta has about five minutes to go, place the olive oil in a large pan with a lid and heat. When hot, throw in the chopped garlic and swirl around for a moment to release the flavour, then put in the Swiss chard, adding a tablespoon of water if necessary to stop it burning. Place the lid on the pan and keep on a high heat until it wilts. Place the goat's cheese under the grill with about 1 minute to go and cook until melting and the top going golden.
Drain the pasta,
100g taglietelle per person (recipe ingredients for two)
Large bunch of washed Swiss chard or Spinach
2 cloves of garlic, finely chopped
1 tbsp olive oil
large handful of pine nuts
1 small round goats cheese
30g firm blue cheese crumbled
For the cheese sauce
100g freshly grated Parmesan
1 chicken or veg stock cube
2 tsp cornflour in a little cold water
generous splash of sherry or wine
1/2 - 2/3 tub of cr�me fraiche
Directions:
First, toast the pine nuts in a tiny drop of olive oil in a non stick pan until golden. Set aside on kitchen paper to absorb the excess oil. Set the water for the pasta on to boil. Cut the goat's cheese into four rings and place on some foil on the grill pan, heat the grill ready, but cook last of all. Crumble the blue cheese and keep ready.
Make the cheese sauce - Dissolve the stockcube in a small quantity of hot water (2 tbsp) and add the sherry or wine - this should be no more than about 1/4 cup. Heat this through in a non stick pan and when hot, add the cornflour stirring until it thickens slightly. Add the cr�me fraiche and stir u, then add the Parmesan and stir to a smooth consistency.
Add the pasta and cook for the directed time.
When the pasta has about five minutes to go, place the olive oil in a large pan with a lid and heat. When hot, throw in the chopped garlic and swirl around for a moment to release the flavour, then put in the Swiss chard, adding a tablespoon of water if necessary to stop it burning. Place the lid on the pan and keep on a high heat until it wilts. Place the goat's cheese under the grill with about 1 minute to go and cook until melting and the top going golden.
Drain the pasta,
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