I had the remaining piece of a wheel of Gorgonzola that I put to use in this recipe. I made fresh pasta to go with the sauce-everyone was trying to lick the serving bowl.
Gorgonzola Pasta
Ingredients
5 tbs olive oil
4-5 cloves of garlic-thickly sliced
1-10oz package frozen spinach(thoroughly drained-or fresh if you have it on hand-coarse chopped
1/2c dry white wine
1c chicken stock
1c heavy creme
1/4tsp black pepper
4 oz sliced Prosciutto
1/2c (or more to taste) Gorgonzola
1lb of your choice pasta
recipe:
brown garlic in oil/add spinach-cook 1-2 minutes
add wine -simmer another minute or two
add chicken broth/pepper/creme-bring just to boil then turn down and simmer 10-12 minutes
transfer sauce to blender and buzz until creamy.
in the same pan fry Prosciutto until slightly browned and crispy-drain on paper towel
pour sauce back into pan and add Crumbled Gorgonzola-cook additional 2-3 minutes
Add pasta right to sauce in pan cook and cook over very low heat until well coated.
For fresh pasta (per serving)
1 large egg
~3/4c whole wheat white flower(or what ever is on hand
~1/2 tsp olive oil
add flower to processor and buzz until well aerated
add egg/olive oil mix slowly with processor running until ball loosly forms
turn out onto floured board and need a minute or two
cover dough with plastic wrap and refrigerate at least one hr
remove dough and warm to room temperature before rolling and cutting to what ever pasta shape you like.
Maybe Wayne can suggest a nice wine to go with it!
