Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   Pasta, Rice, Beans, Grains... (http://www.discusscooking.com/forums/f20/)
-   -   Penne Alla Gorgonzola (http://www.discusscooking.com/forums/f20/penne-alla-gorgonzola-6577.html)

norgeskog 01-13-2005 02:40 PM

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.

middie 01-13-2005 02:48 PM

i love pasta. this sounds like one to try !!

norgeskog 01-13-2005 03:21 PM


Originally Posted by middie
i love pasta. this sounds like one to try !!

If you like gorgonzola you will love this. plate licking time.

Barbara L 01-13-2005 10:01 PM

I've never had gorgonzola. What does it compare to?

:) Barbara

wasabi woman 01-14-2005 06:12 AM

I am a big blue cheese fan and this sounds great!

Thanks for sharing!

marmalady 01-14-2005 06:15 AM

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.

pdswife 01-14-2005 12:31 PM

If we're not fond of blue cheese.. what would you advise we
use instead??

kitchenelf 01-14-2005 12:36 PM

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?

norgeskog 01-14-2005 02:46 PM


Originally Posted by Barbara L
I've never had gorgonzola. What does it compare to?

:) Barbara

Same as bleu cheese, not as strong, comes from Spain or Italy

kitchenelf 01-14-2005 03:04 PM

If it's an aged gorgonzola it is wonderful with honey drizzled on it!!!! 8)

All times are GMT -5. The time now is 12:09 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.