Italian Gorgonzola sauce - make yourself
Time
Preparation time: 10 min.
Cooking or baking time: 15 min.
Total preparation time: 25 min.
Italian Gorgonzola sauce - do it Yourself.
To meat dishes, in vegetable sauces, on the pizza and also to noodles!
ingredients
- 250 g gorgonzola cheese (piccante with 3 - 6 months)
- 2 small onions
- 2 - 3 garlic cloves
- 1/2 cup of cream
- 40 g of butter
- some fresh parsley
- roughly white pepper
- a little sea salt
preparation
- Peel onions and garlic and cut into nice little cubes. Melt the butter in a small saucepan, then add the onions and garlic and let it simmer.
- Now cut the gorgonzola cheese into pieces. Now reset the pot on a small scale and stir in the cream. Then with further stirring, piece by piece of Gorgonzola cheese pure. In a few minutes, the Gorgonzola has become liquid.
- Wash the parsley, shake off the water well and chop finely, then pour into the gorgonzola sauce and sprinkle a little on the gorgonzola sauce.
- Season the gorgonzola sauce with some pepper and possibly with salt (?), Then add the gorgonzola sauce over the noodles and serve.
tip
The Gorgonzola: The northern Italian blue cheese made from cow's milk is produced "since the 11th century". Originally it was the city of Gorgonzola, but today across Lombardy to Piedmont.
Use of the Gorgonzola: In vegetable sauces, pasta sauces, meat sauces, on the pizza, the Gorgonzola is in great shape! The Northern Italian Bleu comes in two variants:
The Gorgonzola-Dolce "ripens for 2 - 3 months" and is mild, the Gorgonzola Piccante "matures 3 - 6 months" and has a strong flavor.
