Top Rated Gorgonzola Cream Sauce Recipes

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International Recipes
Tortellini with Gorgonzola Cream Sauce serves 46Bring 1.5 cups dry white vermouth to a boil in a small heavy saucepan andreduce by half.Add 2.25 cups heavy cream, bring to a boil and lower heat to a simmer.Season to taste with freshly ground ...
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International Recipes
Tortellini with Gorgonzola Cream Sauce serves 46Bring 1.5 cups dry white vermouth to a boil in a small heavy saucepan andreduce by half.Add 2.25 cups heavy cream, bring to a boil and lower heat to a simmer.Season to taste with freshly ground ...
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KeyKate
Ingredients: 4 cup heavy cream 4 oz crumbled Gorgonzola cheese 3 Tsb Parmesan cheese 3/4 tsp salt 3/4 tsp black pepper 1/8 tsp nutmeg Bring heavy cream to a boil in a heavy sauce pan over medium-high heat, reduce heat and simmer for 45 to 50 minutes ...
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Lisa1
I love Gorgonzola. Serve over your favorite pasta. I like it over mushroom tortellini or penne.
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Mindi Righter
This is a recipe that I developed that is fairly low in carbs and has a great flavor. You could substitute the Gorgonzola with any blue veined cheese or even Feta.
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claudinhull
Creamy, zesty, and delicious! A fantastic alternative to regular pasta dishes!
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Robbin H.
Simple and Quick recipe that tastes exactly the opposite... I used frozen chopped spinach, however, fresh baby spinach cut into a chiffonade brings a freshness to the sauce that marries with the fresh parsley... Also, any mushrooms will do, and reduced fat sour cream is perfect, the fat free version tastes artificial in this sauce...This all started with what I had on hand... Saute some chicken tenders and serve all over pasta...Yummy! Let me know what you think...
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shawnalton
Tender filet mignon is drizzled with a savory Gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
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Adam Kuban
Each Saturday evening we bring you a Sunday Supper recipe. Why Saturday? So you have time to shop and prepare for tomorrow, of course! I only discovered the Silver Palate Cookbook after joining Ed Levine here at Serious Eats. He recommended it early on as indispensible. But it wasn't until the 25th Anniversary Edition came out that I actually picked up a copy. And now, whenever I'm at a loss for dinner or want to beef up my recipe repertoire, I turn to it. One of my favorite quick and easy recipes from it is this one for Tortellini with Gorgonzola Cream Sauce. I actually haven't made it in quite a while, but Jamie Forrest's recent blue cheese dip post—and the fact that he stopped by Serious Eats HQ with samples of it (thanks, Jamie!)—has me hankerin' for this pasta dish again. The book's authors recommend it as either a first course or light main, and I generally make it as a main, accompanied by a simple salad and some good oven-warmed crusty bread. It makes enough for six servings, which is too much for one or two, so if you find yourself with leftovers after making it tomorrow night, you'll have a couple lunches or dinners for next week.
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cprzybyl
Ingredients: 4 cups heavy cream 3 ounces crumbled Gorgonzola cheese 3 tablespoons grated Parmesan cheese 3/4 teaspoon salt 3/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 4 (8 ounce) fillets beef tenderloin 1 pinch lemon pepper 1 pinch ...
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Pat and Gina Neely for Food Network Magazine
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