with Gorgonzola Cream Sauce, and Salmon Sometimes
Ah, gorgonzola, the creamy Italian side of Danish bleu cheese. We have
often paired gorgonzola and walnuts with Zinfandel. In fact, my
favorite pairing was Zin with ravioli, stuffed with pureed shallot and
walnut, in a creamy gorgonzola sauce. Sometimes, in fact, most times,
making ravioli from scratch is not an everyday event. And,
surprisingly, this year’s 2007 Petite Sirah is the match for the sauce,
not the Zin. Just when we thought cooking was predictable, this jumps
out at us. Keeps us on our toes and in the kitchen.
Here is an easy delivery system for another wow-this-is-good
combination of flavors
2 T butter
½ c walnuts, chopped fine
½ c Gorgonzola cheese
8 oz pasta, your choice: something wide to hang onto
1 c heavy cream
½ to ¾ c smoked salmon, flaked,
1 garlic clove, minced
Have your ingredients ready, then start the pasta cooking if using a 10
minute type pasta: tortellini, etc.
In a heavy saucepan, melt butter, then stirring constantly add
gorgonzola until it melts, about 2 minutes.
Slowly add heavy cream. When smooth, add garlic and walnuts. If using
smoked salmon, add now, reserving some for table presentation. Heat
through. Keep warm over low heat until pasta is ready.
Sauce the pasta, top with reserved smoked salmon or crumbled gorgonzola.
Serve with a simple vegetable since this is very rich. And remember the
2007 Petite Sirah. Excellent.