Fettuccine Al Gorgonzola

Title:
Fettuccine Al Gorgonzola

Yield:
4 Servings

Categories:
Entrees,
Italian




Ingredients:





    12 oz Fettucine


     2 tb Butter


     5 tb Milk


     4 oz Gorgonzola cheese, diced


   1/2 c  Heavy cream


     2 tb Parmesan cheese


     2 tb Basil, fresh, chopped






 Cook pasta al dente and drain. Meanwhile, toss butter, milk and Gorgonzola


 into a heavy bottomed saucepan. Plaace over moderate heat and mash the


 cheese into a creamy sauce. Add cream and salt and pepper to taste. Heat to


 simmering point. Pour over pasta, sprinkle with Parmesan cheese and basil


 and toss until pasta is thoroughly coated. Serve immediately with extra


 Parmesan on the side.


 


 NOTES : Traffic reporter Cindy Aikman picked up this recipe years ago from


 a friend she visited in the English countryside. It makes a velvety, creamy


 sauce with a nice "bite" from the blue-veined cheese.


 Recipe by: Cindy Aikman - CJAD Traffic Reporter Posted to MC-Recipe Digest


 V1 #515 by "M.Leiva" 
on Mar 14, 1997