Thursday, March 22, 2012

Fettuccine with Gorgonzola Cream Sauce

Fettuccine with Gorgonzola Cream Sauce
(4-6 servings)


Ingredients:

2 tbsp. Butter
2 cloves Garlic, fine chop
2 tbsp. All Purpose Flour
1 cup Chicken Broth
1 cup Heavy Cream
4 oz. Gorgonzola Cheese, cut to small pieces
1 ½ tsp. Herbes de Provence
4 handfuls Baby Spinach
12 oz. Fettuccine, cooked

Directions:

In a large (3-5 qt.) sauté pan, melt the butter over medium heat.  Add the garlic and cook for 2 minutes before adding the flour.  Be sure to whisk in the flour and cook an additional 1 or 2.  Whisk in the chicken broth and then the cream and bring to a boil.  Stir in the Gorgonzola cheese and heat until melted.  Blend the Herbes de Provence into the mixture and continue to cook 3 more minutes.  Combine the cooked pasta and spinach to the pan sauce and serve immediately.

Note:               This recipe is adapted from one by DakotaEarth.com and Artisan
                           Italian.

Ideas for Future Efforts
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