Gorgonzola Linguine Recipes

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA LINGUINE WITH TOASTED WALNUTS

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
• Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

GORGONZOLA PASTA SAUCE

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

PASTA GORGONZOLA

Steps:

• Boil pasta according to package instruction.
• Melt cream cheese and gorgonzola in a pot. Stir frequently.
• (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
• Salt and pepper to taste.
• Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
• Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
• In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
• Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
• Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.

GORGONZOLA LINGUINE

Steps:

• cook linguine according to package directions in a skillet, heat butter over medium heat.
• add onions and saute until softened.
• add mushrooms, saute about 5 minutes.
• stir in flour with a whisk, and stir in cream, whisking constantly.
• raise heat to high and bring to a boil, then lower to simmer and cook until sauce thickens, about 3 minutes.
• remove from heat and stir in cheese, salt, pepper.
• cmbine the linguine, spinach, and sauce in a large bowl, tossing to coat.