Gorgonzola Sauce
Ingredients
25 gm butter
25 gm flour
150 ml cream
100 ml milk
100 gm Gorgonzola (or Stilton, or any strong blue cheese) + extra for topping
Salt and pepper
Method
1. In a small saucepan, melt the butter. Add the flour and fry for a while, but do not let it brown.
2. Add the cream and the milk and bring it gently to the boil until it begins to thicken.
3. Add the cheese in pieces and let it melt in the sauce.
4. Season with salt and pepper.
Chifferi Liscio in Gorgonzola Sauce
Ingredients
200 gm pasta elbows
2 tbsp olive oil
200 ml gorgonzola sauce
100 gm field mushrooms, halved if they’re small, quartered if they’re medium
50 gm asparagus, chopped to 6 cm lengths
50 gm fennel, chopped to thin 6 cm lengths
25 gm walnuts roughly chopped
1 tbsp fresh parsley, finely chopped
1 tbsp butter
Method
1. Bring a large pot of water to the boil. Add the pasta and cook for about eight minutes, stirring occasionally to prevent sticking.
2. Drain the pasta and save half a cup of the cooking water for later use. Set pasta aside – add a spray or toss of olive oil and cover with a tea towel.
3. Heat a large skillet or heavy bottomed frying pan to medium-high heat, add olive oil and butter.
4. Fry the mushrooms, asparagus, and fennel until browned and cooked through.
5. Add the pasta and gorgonzola sauce, parsley, and walnuts and stir through gently.
6. If needed, add a bit of the cooking water until you have a rich creamy sauce.
7. Serve in bowls, with a bit more cheese crumbled on top, with crusty bread.
8. A good accompaniment is a side salad of chopped gem lettuce, peeled and sliced Lebanese cucumber, sliced avocado, doused with a good splash of white balsamic vinegar.