Gorgonzola cream sauce is delicious over pasta, chicken, or salmon. This recipe brings it all; a little spice, some garlic, the sweetness of a sun-dried tomato, but most importantly the cheese! Everyone loves cheese, and we have two of my favorites in this recipe: gorgonzola and parmesan. Gorgonzola, an Italian cow or goat cheese, is marked with veins of blue and green. These mold spores added to the curds during processing give gorgonzola its unique flavor.
Ingredients
tbsp butter: 1 1/2
tsp red pepper flakes: 1/4
garlic cloves: 2
cup sun-dried tomato - chopped: 1/3
cup dry white wine: 1/3
cup chicken broth: 1.4
gorgonzola - crumbled: 6 oz
cup Parmesan cheese (grated): 1/3
cup heavy cream: 1
tsp nutmeg: 1/4
How To Make Gorgonzola Cream Sauce
- Heat butter.
- Add garlic and red pepper.
- Sauté for 2 - 3 minutes.
- Add tomatoes, wine, and chicken broth.
- Cook 5-8 minutes to reduce then turn off heat.
- Cover and set aside until ready to service.
- Add gorgonzola, parmesan, cream, and nutmeg a few minutes before serving.
- Heat until the cheese is mostly melted.
- Serve over your favorite pasta.
Trivia
Mold spores appeared in gorgonzola cheese because it was originally aged in a cave.