I have been afraid of trying out recipes that involve any cheese other than the 'regular' ones. 'Exotic' has been limited to mascarpone and ricotta to make cheesecakes. But recently I had a chance to sample a divine salad with blue cheese dressing at a restaurant called 'Ambrosia'. A new light dawned and enlightenment occurred that I do like 'stinky' cheeses. if it is used right, of course.
Gorgonzola is similar to Blue Cheese and imparts a delicious creamy flavour. Try it in this simple recipe and it won't go wrong.
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You will need enough pasta for two. Use pasta of your choice. I prefer penne for heavy sauces such as this.
1/2 cup mushrooms
salt and pepper
Parmesan cheese 1/2 cup grated
Gorgonzola, 1/2 cup crumbled
3/4 cup Cream
1/3 cup milk
2 tb sp butter
Pinch of nutmeg
2-3 cloves of garlic.jpg)
Heat butter and add crushed garlic. Cook for just a minute. Add sliced mushrooms. Cook till mushrooms are done about 6 minutes. Add cream salt, pepper, milk and gorgonzola. Cook while stirring occasionally. Add half the parmesan. Grate a pinch of nutmeg in the sauce.
In the meanwhile, boil 1 litre of water. Add salt and 1 tb sp of olive oil or vegetable oil. When the water the boiling, add pasta. Follow directions on the packet for cooking time. I used Delmonte Gourmet Penne Rigate and it was done in 10 minutes.
Strain out the pasta from water and gently mix it with the sauce. Serve with more parmesan grated on top.
Storing Gorgonzola:
I have half the gorgonzola left and have just dicovered a beautiful shrimp recipe with gorgonzola. Hope to try it this weekend.
BTW ideally you should use up gorgonzola within 2 weeks of opening the packet. If you need to store it longer, wrap it tightly in plastic wrap and then aluminium foil. Don't freeze it. It will last 2 months. Freezing will change its soft, crumbly texture but it does still taste good and last uptill 6 months...If you see black moulds on the cheese throw it away.
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