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FARFALLE ALLA CREMA MUSCATO GORGONZOLA

Farfalle Alla Crema Muscato Gorgonzola

culinaryalchemist
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A recipe for those that love Bleu Cheese... This is a great luncheon pasta dish, unless you are into eating light, this is phenomenal with a side of sliced pears and prosciutto.

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INGREDIENTS

3 Tb Butter

2 Shallots Minced Fine

1 clove of Garlic Minced fine

2 oz Muscat Canelli or Muscato

3 oz Chicken

3/4 cup Heavy Cream

The Zest of 1 lemon

1/4 lb Gorgonzola Naturale (Hard Gorg) Aged Gorgonzola

1/4 lb Gorgonzola Dolce (Dolcelatte or Creamy Gorg) Young Gorgonzola

Pinch of Kosher salt + more for boiling water

Freshly Ground Black pepper

Handful of Italian Parsley Coarsely Chopped

1 lb Spinach or Squash Farfalle or Conchiglie

DIRECTIONS

Bring a large pot of salted water to a boil and drop the pasta.

Over medium heat, melt butter and sauté shallots and garlic about 3 minutes.

Add the Muscat and let it reduce by half.

Reduce heat to low and add stock and cream, then bring back to a simmer.

Stir in the crumbled gorgonzola and stir until melted.

Add the Lemon zest.

Season with Kosher Salt and Cracked Black Pepper.

Drain the pasta and place in a large shallow bowl.

Pour the Gorgonzola Sauce over the Pasta and toss to coat.

Sprinkle with the chopped Parsley and toss again.

Serve immediately.

Dive into a sea of blue-green deliciousness.

RECIPE BACKSTORY

A recipe for those that love Bleu Cheese... This is a great luncheon pasta dish, unless you are into eating light, this is phenomenal with a side of sliced pears and prosciutto.

If you are having issues finding Docelatte you can use regular aged gorgonzola, it will just be a little stronger in flavor.