| TAGLIATELLE AL GORGONZOLA |
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Noodles with Gorgonzola (Blue Cheese)
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Serves 4-5 as a main course
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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
dish.
It must be freshly prepared.
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45g (1½ oz) butter
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150g (5 oz) gorgonzola cheese, at room temperature, crumbled
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150ml (5 fl oz) single cream
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4-5 sage leaves, torn (optional)
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Pinch of freshly grated nutmeg
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salt and freshly ground black pepper
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450g (1lb)
tagliatelle or
fettuccine
METHOD
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.