Gemelli al Gorgonzola con Mandorle...
This month's first is Gemelli al Gorgonzola con Mandorle (which translates to gemelli pasta with blue cheese sauce and almonds). It's quite good and easy-to-prepare.Ingredients:
- 1 lb gemelli
- 4 TBL butter
- 5 oz bleu cheese (creamy and not too strong)
- 4.5 oz heavy cream
- 1.5 oz sliced almonds
- white pepper
- Boil water for pasta (include 2 TBL salt and 1 TBL olive oil in water) and cook pasta al dente (not soft). Drain water and set aside.
- At the same time, combine butter, blue cheese, cream and a little pinch of pepper in a large skillet over low heat stirring constantly until creamy.
- Add almonds and cook for 1 minute stirring constantly.
- Add pasta and stir until well combined. Transfer to a serving plate. Buon Appetito!
- Short pasta like gemelli, farfalle, and rotini should be stirred with a wooden spoon.
- If you want, you can freeze this sauce for later use (refresh with a little milk when warmed).
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