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Old 01-13-2005, 03:40 PM   #1
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Penne Alla Gorgonzola

I am not fond of pasta but I love this.

1 lb penne (preferably ridged)
3 Tbs unsalted butter (I used salted butter and leave it out at the end)
1 Tbs thinly sliced fresh sage of 1 tsp dried sage crumbled
1 cup whole milk (I use 2%)
1/2 lb Gorgonzola or your favorite same type cheese
1/4 tsp black pepper
1/8 tsp fresh grated nutmeg
2 oz finely grated Parmigianno-Reggiano

Cook paste in a 6-8 qrt pot of boiling water until al dente, 10-12 minutes, stirring occasionally. While pasta boils, heat butter in a 12 inch heavy skillet over moderate heat until foam subsides, then cook sage stirring for 1 minute. Add milk, gorgonzola and cook stirring and breaking up cheese until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg and salt to taste

Reserve 1/2 cup pasta cooking water and drain pasta. Add pasta, parmesan to sauce stirring to coat. Thin, if necessary, with reserved pasta water.

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Old 01-13-2005, 03:48 PM   #2
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i love pasta. this sounds like one to try !!
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Old 01-13-2005, 04:21 PM   #3
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Quote:
Originally Posted by middie
i love pasta. this sounds like one to try !!
If you like gorgonzola you will love this. plate licking time.
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Old 01-13-2005, 11:01 PM   #4
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I've never had gorgonzola. What does it compare to?

:) Barbara
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Old 01-14-2005, 07:12 AM   #5
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I am a big blue cheese fan and this sounds great!


Thanks for sharing!
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Old 01-14-2005, 07:15 AM   #6
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Barb, gorgonzola is an Italian bleu cheese - it can either be 'dulce' (sweet), or more ripened (can't remember the Italian name), and very sharply 'bleu' in taste.
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Old 01-14-2005, 01:31 PM   #7
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If we're not fond of blue cheese.. what would you advise we
use instead??
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Old 01-14-2005, 01:36 PM   #8
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pdswife - you could probably use brie - or fontina - or a combination of the 2 - brie being smooth and creamy and fontina having a bit of a bite to it - it would be a nice combination.

I have some English Stilton that I bought my husband for Christmas - I guess that would work in this dish norgeskog?
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Old 01-14-2005, 03:46 PM   #9
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Quote:
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I've never had gorgonzola. What does it compare to?

:) Barbara
Same as bleu cheese, not as strong, comes from Spain or Italy
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Old 01-14-2005, 04:04 PM   #10
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If it's an aged gorgonzola it is wonderful with honey drizzled on it!!!! 8)
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