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Pasta With Gorgonzola Sauce Recipe to complement Husch 2007 Chardonnay. 16 oz dried pasta 3 TB butter 3 TB flour 1 C milk 1/4 C white wine 1 clove garlic, peeled and split 1/4 tsp. paprika 1/4 tsp. cayenne pepper 6 oz Gorgonzola cheese, crumbled Salt and freshly ground pepper to taste Cook the pasta in a large pot of rapidly boiling, salted water. Drain. While the pasta is cooking, prepare the sauce. Melt the butter in a medium saucepan over a low heat. Add the flour and cook, stirring frequently, 5 minutes over a low heat. The mixture should not brown. Whisk in the milk, wine, garlic, paprika and cayenne pepper. Cook, whisking constantly, over a medium heat until the mixture is thickened and has lost its floury taste, about 10 minutes. Whisk in the cheese. When melted, season the sauce to taste with salt and pepper. Toss the sauce with the cooked pasta. Serves four.
Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Wholesale Office: PO Box 189 Talmage, CA 95481 707-462-5370 Privacy Policy |