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| Source: Jon Sullivan, Wikipedia Commons |
Factoid: Gorgonzola is an Italian bleu cheese named after where it was first made: the village of Gorgonzola. Gorgonzola has since been enveloped by the suburbs of Milan. If the name of the village -and later the cheese- has any relation to the mythic Gorgons, I have not been able to find.
- 1 pint of heavy whipping cream
- 1 cup Gorgonzola cheese crumbles
- 1/4 teaspoon red pepper
- Dash of black pepper
Put the heavy whipping cream in a sauce pan and bring to a rolling simmer for 20-30 minutes. Stir regularly to make sure the cream does not scald. You may need to adjust the heat.
Once the cream has reduced by 1/3 to 1/2, turn off the heat. Stir in the red and black peppers. Stir in the Gorgonzola cheese and stir until the cheese has melded into the cream.
This simple and flavorful sauce is now ready to be added to pasta or gnocchi and served immediately. Or, you can also use this sauce on pasta dishes which you will then bake.
DIETS:
Diabetic: yes
Gluten Free: yes
Mediterranean: yes
Nightshade Family Free: yes* (must leave out the red pepper)
Paleo: no
SugarBusters: yes
Sugar Free: yes
Vegan: no
Vegetarian: yes
Wheat Free: yes
200 Calories or Under: no
Notice: Be sure to check with your doctor and nutritionist about the safety of any eating plan for you. Also, check ingredients as different brands and products may have different ingredients or have changed them since this post. Some calories are estimates based on packaging.
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