Gorgonzola and Walnut Sauce for Pumpkin or Porcini-Stuffed Tortellini (Michele Urvater) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pound pumpkin, gorgonzola or porcini-stuffed tortellini |
1/2 pound dolce (sweet) gorgonzola |
1/4 cup chicken broth |
1/4 cup madeira |
1/2 cup heavy cream |
1 clove peeled smashed garlic |
1 cup toasted walnuts, chopped |
salt and freshly ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts.
|
|