About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Cream and Butter Sauce | Main | Mushroom, Ham, and Cream Sauce »

Gorgonzola Sauce

This sauce was great. It was very easy to put together and it had a wonderful flavor. I started with a creamy gorgonzola that we sell at our store. Marcella is very clear that the quality of the cheese is the most important thing. I have to agree. The cheese I chose has a mild and mellow richness. This is melted into some butter and milk over a low heat and then some whipping cream added and slightly reduced. The cooked pasta is then tossed with the sauce and then some grated parmesan cheese is tossed in to melt with the pasta. Wonderful.

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The only caveat this week is that I should have made fresh fettuccine to have with this sauce, but Marcella said that the penne that I chose was a good substitute. I was planning to make it this week, but I had to take my son to his summer welcome at college. I spent two days out in the hot sun (108 heat index) walking back and forth and trying to learn everything that I am expected to do for the next four years. Yikes, I thought I was either going to melt or have my brain explode from too much information. Anyway, this delayed the pasta project and by the time I got home I was much to exhausted to begin. I promise though that fresh pasta is in my future.

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Comments (5)

This looks lovely Beth. I think the fewer ingredients a dish has, the greater the importance becomes of using top quality ingredients.

Marcella Hazan:

Penne is the designated hitter on the pasta team. It will always deliver, although it may not go as far at all times as homemade egg pasta. Do not short change yourself by using ordinary commercial penne. It may cost a few dollars more, but you should look for the high quality penne, bronze-dye extruded and slow dried that top Italian pasta makers produce, and that I am sure Beth carries in her shop.

WOW!!!! I am so glad that I found you through Facebook. I will be following this blog faithfully--it is a fantasy of mine come true and you cooks are doing it! Marcella's cookbook was the first and only cookbook I ever saw in my mother's kitchen. She has taught me so much and now so will you. GRAZIE!

Deborah responds: On behalf of all of us, Susan, thank you for the kind words.
Our goal is to bring Marcella's dishes to life with accounts of our experiences and photographs. And especially we want to educate those who think they are learning to cook Italian from the current crop of food TV chefs.
We want everyone to know what we know -- Marcella Hazan is, and always has been, the reigning queen of Italian home cooking.

guys, you are great! thank you Marcella, for spreading the word! you should all know that i had the privilege and the heart-attack experience to have Marcella at home a few years ago for dinner in my home in NY and i made exactly this dish, penne with gorgonzola sauce. i remember that i made the sauce a little too liquid, but i had Marcella next too me and she told me how to fix the problem. what an experience that was!

Ray Anne:

Allow me to add my compliments and appreciation for the wonderful job - of cooking and writing - oh, yeah, and photography - that you all do. I look forward to my daily reading, seeing and fantasizing about all your fine work.

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