½ pint heavy cream
1 pint half and half
3 TB Butter
1 cup freshly grated parmesan
4oz Gorgonzola
1 TB freshly grated nutmeg
Melt butter in medium sauce pan
Add cream and half and half.
Bring to low boil
Cook for 3 minutes, stirring continuously
Reduce heat to low
Add parmesan
Add Gorgonzola (Reserve a few crumbs for garnish if
desired. If your family is afraid of Blue Cheese, melt it all in so they won’t
know it’s there)
Stir till melted smooth
Continue to cook on low till it reaches your desired
consistency. (It thickens as it cooks.)
Add nutmeg and maybe some fresh Basil if you have it on
hand.
This is a rich yet simple sauce that can be used in a
variety of ways. You’ve got to try it!
This is how we served it last:
I sautéed
½ red onion chopped
2 cloves garlic minced
Then I removed the garlic and onion from the pan and
sautéed
16 oz sliced mushrooms
To sauté that many mushrooms do it in batches. After a
handful is cooked move them to the outside edges of the pan then cook some more
in the middle. Keep doing this till all the mushrooms are done.Once the
mushrooms were cooked I returned to the pan the onion and garlic.
Then I added
in some thinly sliced smoked ham. I then mixed it all together till warm and
tossed it in the pot with my previously cooked and drained bowtie pasta.
Pouring my lovely gorgonzola sauce on top I did a final toss before transferring
it to a beautiful pasta bowl I swiped from my mom. Next I topped the dish with
a diced roma tomato and a few sprigs of basil then served. Yum!
Reminds me of Johnny Carinos.





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