Gorgonzola Cream Sauce

Ingredients:
2 cloves Garlic, minced fine
2 Tbsp Butter, unsalted
2 Tbsp All-Purpose Flour
2 cups Heavy Cream
4 oz Gorgonzola, crumbled
2 Tbsp Asiago vecchio, grated
1/2 tsp ground Nutmeg
Salt and Pepper to Taste

Directions:

• In a sauce pan on medium heat, add the Garlic and Butter. Cook until the Butter is melted.
• Stir in the Flour and make a roux, and let cook for about 3 minutes
• Stir in the Heavy Cream
• Add the Nutmeg, Gorgonzola, and Asiago, and heat until melted.
• Add Salt and Pepper to taste.

Makes about 2 1/2 cups.

NOTES: This sauce goes well with Gnocchi, Penne, Farfalle, Orecchiette, or Conchiglie–pretty much any pasta that has a place for the creamy sauce to collect. You can also make it with Shells, and bake it with a bread-crumb and herb topping. The first time I had Gorgonzola sauce was, oddly, in Stirling, Scotland. I fell in love with it immediately. I still claim that the best I ever had was at that little Italian place in Stirling.

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