Monday, January 23, 2012

Gorgonzola Cream Sauce (for Pasta)

I made this wonderfully rich pasta sauce for Brooke's high school graduation party, and served it over lobster ravioli.  It was absolutely delicious, and quite elegant.  Serve with fresh cracked black pepper.

1 1/2 cups dry white vermouth
2 1/4 cups heavy cream
fresh ground black pepper
1/2 teaspoon freshly ground nutmeg (use a microplane grater)
2 tablespoons salt
3/4 pound sweet Gorgonzola cheese, crumbled
1 1/2 tablespoons grated, imported Parmesan cheese

Bring vermouth to a boil in a small heavy saucepan.  Reduce by half.  Add the heavy cream, bring to a boil, and lower heat to simmer.  Season to taste with freshly ground black pepper, add the nutmeg, and simmer uncovered for about 15 minutes.

Cook and drain pasta (1 1/2 pound fresh cheese tortellini, lobster ravioli, fettucini, or linguini), and toss in the cream sauce.  Dust each serving with a small dusting of nutmeg.  Yummmmy :)

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