Original recipe yields 4 servings
Based on a 2,000 calorie diet
I thought this was a great recipe for gorgonzola sauce. It was a bit runny, but it had really good flavor. I increased both the cheeses. I also browned some chicken peices in garlic with olive o...
I made this sauce to put over pasta, and it was quite delicious!! Instead of nutmeg, I added some pesto, and it gave it more of an Italian flavor. Very good!
This was very good. It was light, not overpowering like some gorgonzola sauces. I used half-and-half and it came out fine.
Oh, my....Yum!!! There is a restaurant in Portland that used to serve "Capellini & Gorganzola", this is the closest Gorganzola sauce I have found to duplicate the recipe. It must be the nutmeg! ...
Quite good, next time I will add more than a pinch of nutmeg for more flavor.
I made this sauce and served it with penne pasta and my husband said that it was the best pasta I had ever made for him. Well, we have been married almost 35 years and I have cooked a lot of ver...
added asiago cheese along with parmesan and we added a half a bag of mixed california blend veggies.
Really nice and the nutmeg adds that finishing touch. Won't use parm next time though...just to gorgonzola was good enough.
Added garlic and chicken. Used less wine and less cream. Added a little corn starch to thicken the sauce and served with gnocchi. Very good.