Tagliatelle with Gorgonzola Sauce

 

                    Gorgonzola is a creamy Italian blue cheese. As an alternative you could use Danish blue or Pipo creme.

4 servings

• 25 gr butter, plus extra for tossing the pasta
• 225 gr Gorgonzola cheese
• 150 ml 35% cream (heavy)
• 30 ml dry vermouth
• 5 ml cornstarch
• 15 ml chopped fresh sage
• Salt and pepper
• 450 gr taglatelle

1. Melt 25 gr butter in a heavy saucepan (it needs to be thick-based to prevent the cheese from burning).
2. Stir in 175 gr crumbled Gorgonzola cheese and stir over a very gentle heat for 2-3 minutes until the cheese is melted.
3. Pour the cream, vermouth and cornstarch, whisking well to amalgamate ; stir in chopped sage, then taste and season.
4. Cook, whisking all the time, until the sauce boils and thickens ; set aside.
5. Boil the pasta in plenty of salted water according to the manufacture's instructions ; drain well and toss with a little butter.
6. Reheat the sauce gently, whisking well.
7. Divide the pasta between 4 serving bowls, top with the sauce and sprinkle over the remaining cheese.
8. Serve immediately.

BON APPÉÉÉÉÉTIT