International Recipes
Italian Recipes
Tagliatelle with Gorgonzola Sauce
From the kitchen of Martin James – Copenhagen, Denmark
25g/1 ounce/2 tablespoons butter, plus extra for tossing the pasta
225g/8 ounces Gorgonzola cheese, divided
150ml/1/4 pint/2/3 cup double or whipping cream
30ml/ 2 tablespoons dry vermouth
5ml/ 1 teaspoon cornflour
15ml/1 tablespoon chopped fresh sage
450g/1 pound tagliatelle
Salt and ground black pepper
Melt butter in a heavy saucepan ( it needs to be thick based to prevent the
cheese from burning). Stir in 175g/6 ounces crumbled gorgonzola cheese and stir
over a gentle heat for about 2 to 3 minutes until melted.
Whisk in the cream, vermouth and cornflour. Add the sage; season. Cook, whisking,
until the sauce boils and thickens.
Boil the pasta in plenty of salted water according to the instructions on
the packet. Drain well and toss with a little butter.
Reheat the sauce gently, whisking well. Divide the pasta among 4 serving
bowls, top with the sauce and sprinkle over the remaining crumbled cheese. Serve
immediately.
Serves 4.
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