Fettuccine al gorgonzola - Revision history

Ch at 09:58, 8 December 2025

2025-12-08T09:58:48Z

← Older revision		Revision as of 09:58, 8 December 2025
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	[[File:Missing-image-232x150.png\|400px\|left]]This can be made with any pasta but the original is with fettuccine - I usually use tagliatelle - but macaroni or gnocchi is also good according Marcella.</br>The original is with gorgonzola dolce, which makes for a very mild creamy sauce. For more pronounced blue cheesiness use gorgonzola picante, roquefort or danish blue. You do want a cheese that melts well so I'm not sure blues such as stilton or blue Shropshire would work as well.		[[File:Missing-image-232x150.png\|400px\|left]]This can be made with any pasta but the original is with fettuccine - I usually use tagliatelle - but macaroni or gnocchi is also good according Marcella.</br>The original is with gorgonzola dolce, which makes for a very mild creamy sauce. For more pronounced blue cheesiness use gorgonzola picante, roquefort or danish blue. You do want a cheese that melts well so I'm not sure blues such as stilton or blue Shropshire would work as well.
			<br>
			Update: 7 dec 2025
			Add some wilted spinach - inspired by fast food joint in Hamburg Hbf

	<br clear=all>		<br clear=all>
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	:280g tagliatelle or equivalent fresh pasta		:280g tagliatelle or equivalent fresh pasta
	:freshly grated parmesan		:freshly grated parmesan
			:’’optional’’ 200g fresh spinach leaves

	==Method==		==Method==
	#In a heavy shallow pan that can later fit all the pasta put the blue cheese, milk, butter and a little salt and turn the heat to low. Mash the cheese and melt it into the butter and milk. Cook for about a minute until creamy and turn off heat till pasta is done.		#In a heavy shallow pan that can later fit all the pasta put the blue cheese, milk, butter and a little salt and turn the heat to low. Mash the cheese and melt it into the butter and milk. Cook for about a minute until creamy and turn off heat till pasta is done.
	#Cook the pasta in plenty of salted boiling water. Depending type and whether fresh or dried, cook for as long as till you get it to your preferred ''al dente''-ness.		#Cook the pasta in plenty of salted boiling water. Depending type and whether fresh or dried, cook for as long as till you get it to your preferred ''al dente''-ness.
			#Meanwhile, if adding spinach, wilt the washed spinach in a pan with a scrap of butter.
	#Just before the pasta is ready, turn the heat under the sauce and stir in the cream.		#Just before the pasta is ready, turn the heat under the sauce and stir in the cream.
	#Drain the pasta, add to the sauce and toss to mix. If too claggy add a little of the pasta cooking water. Serve with the parmesan cheese and pepper mill.		#Drain the pasta, add to the sauce and toss to mix. Stir in the spinach if using. If too claggy add a little of the pasta cooking water. Serve with the parmesan cheese and pepper mill.

	<small>''The Classic Italian Cookbook'' Marcella Hazan</small>		<small>''The Classic Italian Cookbook'' Marcella Hazan</small>

Ch at 20:04, 12 November 2024

2024-11-12T20:04:44Z

← Older revision		Revision as of 20:04, 12 November 2024
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	<div class="indexkeywords"> italian pasta </div>		<div class="indexkeywords"> italian pasta </div>
	<div class="recipeindexentryadditional">Tagliatelle al gorgonzola</div>		<div class="recipeindexentryadditional">Tagliatelle al gorgonzola</div>
			<div class="recipeindexentryadditional">Pasta with blue cheese sause</div>

Ch at 12:37, 24 April 2023

2023-04-24T12:37:09Z

New page

[[Recipes from cookery books|⇐ Recipes from cookery books]]

[[File:Missing-image-232x150.png|400px|left]]This can be made with any pasta but the original is with fettuccine - I usually use tagliatelle - but macaroni or gnocchi is also good according Marcella.</br>The original is with gorgonzola dolce, which makes for a very mild creamy sauce. For more pronounced blue cheesiness use gorgonzola picante, roquefort or danish blue. You do want a cheese that melts well so I'm not sure blues such as stilton or blue Shropshire would work as well.

<br clear=all>
==Ingredients==
;for 4 - allowing 70g dried pasta per person
:80g blue cheese, such as gorgonzola (see above)
:4 Tbsp milk
:30g butter
:salt
:50ml double cream
:280g tagliatelle or equivalent fresh pasta
:freshly grated parmesan

==Method==
#In a heavy shallow pan that can later fit all the pasta put the blue cheese, milk, butter and a little salt and turn the heat to low. Mash the cheese and melt it into the butter and milk. Cook for about a minute until creamy and turn off heat till pasta is done.
#Cook the pasta in plenty of salted boiling water. Depending type and whether fresh or dried, cook for as long as till you get it to your preferred ''al dente''-ness.
#Just before the pasta is ready, turn the heat under the sauce and stir in the cream.
#Drain the pasta, add to the sauce and toss to mix. If too claggy add a little of the pasta cooking water. Serve with the parmesan cheese and pepper mill.

<small>''The Classic Italian Cookbook'' Marcella Hazan</small>
<div class="keywords"> pasta tagliatelle </div>
<div class="indexkeywords"> italian pasta </div>
<div class="recipeindexentryadditional">Tagliatelle al gorgonzola</div>