Fettucine with gorgonzola and walnuts

I used to go and stay with a school friend who lived near lake Como in Italy. Her family had wholeheartedly espoused the local cooking, and it was they who introduced me to the idea of Gorgonzola sauce with pasta – a very sophisticated concept!

What is the difference between Gorgonzola and Gorgonzola dolce?

Gorgonzola dolce is matured over only 50 days (Gorgonzola is matured over a period of at least 80 days). Gorgonzola dolce (literally, ‘soft, sweet’ in Italian) is indeed softer than its older brother in two ways: it’s much creamier; and it’s not nearly as pungent. Its blue streaking is not nearly as clear to see.

For more about white Gorgonzola, follow this link.

If you want to make this sauce a bit stronger…

It lends itself well to the forming the basis of a pasta sauce, but if you want something a bit more serious you could substitute a mix of the older Gorgonzola and some mascarpone – maybe in portions two-thirds to one-third.

In any case, this sauce takes no time to make – it’s literally just melted Gorgonzola loosened with a little milk.

The addition of the walnuts isn’t rocket science either: the success of the walnut-blue cheese marriage is well-documented.

To find out why it’s worth dry-frying the walnuts follow this link.

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Cabbage, fennel and flecks of golden saffron

The inspiration for this dish comes from an anonymous person who wrote the Liber de Coquina, ricette di cultura medievale in the 14 century –…
Read More

Tagliatelle with a black truffle sauce enjoyed in Bardi

We’d tried the local Gutturnio wine….the good, and the less good… and we found that the wine growing area had a castle at its…
Read More

Zingy and light prawn orzo pasta with green highlights

Tried and Supplied founder, Domini Hogg, was inspired to invent this dish after talking with suppliers, Blue Sea of Aberdeen, about how they record the…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts