Tagliatelle with Gorgonzola
Recipe
Gorgonzola is a
mild creamy blue veined cheese from Lombardy in northern Italy. As
an alternative you could use Danish blue.
Ingredients: |
25 g/ 1 oz/ 2 tbsp
225 g/ 8 oz
150 ml/ 1/4 pint/ 2/3 cup
30 ml/ 2 tbsp
5 ml/ 1 tsp
15 ml/ 1 tbsp
450 g/ 1 lb
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butter, plus extra for tossing
the pasta
Gorgonzola cheese, crumbled
double or whipping cream
dry vermouth
corn flour
chopped fresh sage
tagliatelle
salt and ground black pepper |
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Method:
-
Melt the butter in
a heavy-based saucepan. Stir in 175 g/ 6 oz of
the crumbled Gorgonzola cheese and cook,
stirring over a very gentle heat for 2-3 minutes
until the cheese is melted.
-
Pour in the cream,
vermouth and corn flour, whisking well to
amalgamate. Stir in the chopped sage, then taste
for seasoning. Cook, whisking all the time,
until the sauce boils and thickens. Set aside.
-
Cook the
tagliatelle in plenty of boiling, salted water
for about 10 minutes. Drain thoroughly and toss
with a little butter.
-
Reheat the sauce
gently, whisking well. Divide the pasta among
four warmed serving bowls, top with the sauce
and sprinkle over the remaining cheese. Serve
immediately.
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SERVES 4 |
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