|TAGLIATELLE AL GORGONZOLA
Noodles with Gorgonzola (Blue Cheese)
Serves 4-5 as a main course
This is a fifteen minute delight and my Mother's favourite dish. On many occasions I have explained
how to make it, over the telephone, to friends in search of a quick but delicious dinner party
It must be freshly prepared.
45g (1½ oz) butter
150g (5 oz) gorgonzola cheese, at room temperature, crumbled
150ml (5 fl oz) single cream
4-5 sage leaves, torn (optional)
Pinch of freshly grated nutmeg
salt and freshly ground black pepper
Place the butter, cheese and cream in a heavy pan (big enough to hold all of the noodles). Heat
gently and stir until the all of the cheese has melted and the ingredients have amalgamated, about
3 minutes. Add the torn sage leaves if used, nutmeg and season to taste. Cook the pasta in
plenty of boiling salted water until a little less than
al dente (if using freshly made pasta this will be a
matter of seconds). Drain the noodles well and add to the pan. Place over a low heat and toss
the noodles until they are thoroughly coated, in all about 2 minutes. Check the seasoning and
serve straight from the pan.
Freshly grated parmesan cheese may be served,
but I prefer it without.