Farfalle Alla Crema Muscato Gorgonzola
  • 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
  1. Bring a large pot of salted water to a boil and drop the pasta.
  2. Over medium heat, melt butter and sauté shallots and garlic about 3 minutes.
  3. Add the Muscat and let it reduce by half.
  4. Reduce heat to low and add stock and cream, then bring back to a simmer.
  5. Stir in the crumbled gorgonzola and stir until melted.
  6. Add the Lemon zest.
  7. Season with Kosher Salt and Cracked Black Pepper.
  8. Drain the pasta and place in a large shallow bowl.
  9. Pour the Gorgonzola Sauce over the Pasta and toss to coat.
  10. Sprinkle with the chopped Parsley and toss again.
  11. Serve immediately.
  12. Dive into a sea of blue-green deliciousness.
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.