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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over. Ingredients:
4 cups heavy cream |
3 -4 ounces crumbly gorgonzola (not creamy or dolce ) |
3 tablespoons freshly grated parmesan cheese |
3/4 teaspoon kosher salt |
3/4 teaspoon fresh ground black pepper |
3 tablespoons minced fresh parsley |
Directions:
1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
2. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
3. Whisk rapidly until the cheeses melt and serve warm.
4. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
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