What I Learned Today About Gorgonzola Cream Sauce
This weekend I was browsing the New York Daily News and came across this interesting article about Gorgonzola. I don’t think I knew that Gorgonzola is a town in Northern Italy where this blue veined cheese originated.
What I really didn’t know but learned from this article is Gorgonzola is no longer made in the town of Gorgonzola but is now made in the town of Novara on the other side of Milan. The author of the News article traveled to Novara and met with the export manager for the Igor Group that “produces 2 million wheels of Gorgonzola a year.”
How to Use Gorgonzola Cream Sauce
This is a very simple sauce to prepare and can be served with lots of different meals. The article suggested serving with a squash risotto that sounds delicious.
I would like to serve this sauce over pasta or sliced steak, fish, chicken or over vegetables like asparagus. If you do a quick search on the Internet, you’ll find so many different ways you can serve this sauce on many of your favorite foods.
Gorgonzola Cream Sauce
- 2 cups cream
- 2 ounces Gorgonzola cheese
- salt & white pepper to taste
- Add the cream to a saucepan and bring to a slow boil. Reduce the cream by two-thirds which will take 5 - 8 minutes.
- Remove the pan from the stove and add the Gorgonzola. Stir until the Gorgonzola melts.
- Season with salt and white pepper.