| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Entrees, Italian |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fettucine |
| 2 |
tb |
Butter |
| 5 |
tb |
Milk |
| 4 |
oz |
Gorgonzola cheese, diced |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Basil, fresh, chopped |
INSTRUCTIONS
Cook pasta al dente and drain. Meanwhile, toss butter, milk and Gorgonzola
into a heavy bottomed saucepan. Plaace over moderate heat and mash the
cheese into a creamy sauce. Add cream and salt and pepper to taste. Heat to
simmering point. Pour over pasta, sprinkle with Parmesan cheese and basil
and toss until pasta is thoroughly coated. Serve immediately with extra
Parmesan on the side.
NOTES : Traffic reporter Cindy Aikman picked up this recipe years ago from
a friend she visited in the English countryside. It makes a velvety, creamy
sauce with a nice "bite" from the blue-veined cheese.
Recipe by: Cindy Aikman - CJAD Traffic Reporter Posted to MC-Recipe Digest
V1 #515 by "M.Leiva" <mleiva@netcom.ca> on Mar 14, 1997
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