music-city-missy
Well-known member
I'm still on my gorgonzola kick and wanted pasta yesterday so I sort of took several gorgonzola pasta recipes and tweaked them together to come up with this. It's rich but will satisfy any gorgonzola freak like me.
1 small clove of garlic sliced thin
1 Tbsp Olive Oil
1 large shallot minced
1/2 cup sliced mushrooms
1 Tbsp Butter
4 to 6 Campari tomatoes (depending on size), diced (can peel if desired for a little nicer texture but not necessary)
1/2 teaspoon Herbs de Provence (or herbs of your choice - fresh basil would probably also have been nice in this)
1/2 cup vermouth
1 cup heavy cream
1/2 cup crumbled gorgonzola
Salt & Pepper to taste
Toasted walnuts
Pasta
Saute garlic in the olive oil until golden and remove. Add the butter, shallots, and mushrooms and saute until carmelized nicely. Add the diced tomatoes and continue to saute until the tomatoes give up their juice. Add the herbs and vermouth to deglaze pan. Simmer until vermouth is reduced by about half. Add cream and crumbled gorgonzola and reduce slighly while cheese 'melts' into sauce. Season with salt and pepper (be careful on the salt because the gorgonzola is pretty salty and will catch up with you before you know it).
Toss with two servings of your choice of cooked pasta. Garnish with toasted walnuts.
As you can see, loosing weight obviously was not at the top of my new years resolutions. However, I did use the 'new' Barilla whole grain pasta and it was not bad at all.
1 small clove of garlic sliced thin
1 Tbsp Olive Oil
1 large shallot minced
1/2 cup sliced mushrooms
1 Tbsp Butter
4 to 6 Campari tomatoes (depending on size), diced (can peel if desired for a little nicer texture but not necessary)
1/2 teaspoon Herbs de Provence (or herbs of your choice - fresh basil would probably also have been nice in this)
1/2 cup vermouth
1 cup heavy cream
1/2 cup crumbled gorgonzola
Salt & Pepper to taste
Toasted walnuts
Pasta
Saute garlic in the olive oil until golden and remove. Add the butter, shallots, and mushrooms and saute until carmelized nicely. Add the diced tomatoes and continue to saute until the tomatoes give up their juice. Add the herbs and vermouth to deglaze pan. Simmer until vermouth is reduced by about half. Add cream and crumbled gorgonzola and reduce slighly while cheese 'melts' into sauce. Season with salt and pepper (be careful on the salt because the gorgonzola is pretty salty and will catch up with you before you know it).
Toss with two servings of your choice of cooked pasta. Garnish with toasted walnuts.
As you can see, loosing weight obviously was not at the top of my new years resolutions. However, I did use the 'new' Barilla whole grain pasta and it was not bad at all.