Gorgonzola cheese sauce for pasta   Time: 15-20 minutes
Included in the PBS cookbook, "KCTS Cooks with Cheese"

1 stick of butter
1/2 medium white onion
6-8 oz. Gorgonzola cheese
1/2 yellow or orange bell pepper
1/2, seeded, diced tomatoe
sour cream
   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.

  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 sauté 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.
  Drain the pasta, add it right away to the sauce and stir. Serve piping hot with some freshly ground pepper on the table.
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