02-01-2006, 05:55 AM
[ul][li]1/2 cup butter [li]1/2 medium white onion [li]8 ounces Gorgonzola cheese [li]1/2 yellow or orange bell pepper [li]1/2 tomato seeded, diced [li]mushrooms [li]sour cream[/li][/ul]
Salt and boil some water for the pasta. If you're using a dry, store bought pasta then it get going now. Melt a bit of butter on a medium heat to saute some thinly sliced onions until they're translucent. When the cheese is completely melted you're ready for the sour cream. Add it 1 teaspoon at a time. Let it melt and meld in to check its consistency. If you're not careful it can become too liquid, too fast! You can have your onions diced rather thickly or paper thin, which is my favorite. Either way, you simply can't skip this step because it's the magic to the whole experience! Add the diced peppers for an amazing color. When they're soft add the mushrooms. Then add the seeded and diced tomatoes. Move the vegetables to the edges of the pan, melt yet more butter and add about 6-8 oz. of Gorgonzola cheese. Be careful to slowly melt the butter so it doesn't become brown or the entire dish will turn a strange brown color. Crumble the cheese into the pan on a low heat to slowly melt. When the cheese is completely melted you're ready for the sour cream. Add it 1 teaspoon at a time. Let it melt and meld in to check its consistency. If you're not careful it can become too liquid, too fast! Drain the pasta, add it right away to the sauce and stir. Serve piping hot with some freshly ground pepper on the side.
This recipe for Gorgonzola Cheese Sauce for Pasta serves/makes 6.
Salt and boil some water for the pasta. If you're using a dry, store bought pasta then it get going now. Melt a bit of butter on a medium heat to saute some thinly sliced onions until they're translucent. When the cheese is completely melted you're ready for the sour cream. Add it 1 teaspoon at a time. Let it melt and meld in to check its consistency. If you're not careful it can become too liquid, too fast! You can have your onions diced rather thickly or paper thin, which is my favorite. Either way, you simply can't skip this step because it's the magic to the whole experience! Add the diced peppers for an amazing color. When they're soft add the mushrooms. Then add the seeded and diced tomatoes. Move the vegetables to the edges of the pan, melt yet more butter and add about 6-8 oz. of Gorgonzola cheese. Be careful to slowly melt the butter so it doesn't become brown or the entire dish will turn a strange brown color. Crumble the cheese into the pan on a low heat to slowly melt. When the cheese is completely melted you're ready for the sour cream. Add it 1 teaspoon at a time. Let it melt and meld in to check its consistency. If you're not careful it can become too liquid, too fast! Drain the pasta, add it right away to the sauce and stir. Serve piping hot with some freshly ground pepper on the side.
This recipe for Gorgonzola Cheese Sauce for Pasta serves/makes 6.