Wednesday, January 14, 2009

Gorgonzola Pappardelle

The weather outside at the moment is what my husband calls, "ass cold." So I've been looking for warm dishes that "stick" a little bit. This gorgonzola pasta is a nice option, and easy to make.

gorgonzola pasta

I just started with a tablespoon or so of light butter, then added a tablespoon or two of flour, until it balls up (I start a lot of sauces this way). Then you slowly start adding cold milk, and whisking until it is heated through and creamy, then adding a little more (don't add the full cup or two of milk at once, or the flour lumps will never come out). Add a bit of salt, pepper, and I like just a teeny pinch of nutmeg. Then whisk in a few ounces of gorgonzola cheese. I recommend a silicon-coated whisk for this job, so you don't ruin your pan surface, particularly if it is non-stick.

Then I added frozen peas at the last moment and warmed them through, and added the sauce to some nice broadly-shaped pappardelle. I garnished it with parsley, and felt sorry for any poor bastards who have to be outside in this weather!


  1. Mmmmm. You so excellent very good cook. Me want!!

  2. Nice. This sounds sooo good and simple.

  3. I love pappardelle - yours sounds faboulous. You give me lots of motivation.