Fettuccine With Gorgonzola Sauce And Broccoli Recipes

BROCCOLI GORGONZOLA

Steps:

• 1. Using a a medium size sauce pan, melt butter on medium-low heat. Add garlic & saute, stirring frequently. Add flour to create a roux & continue stirring until golden in color.
• 2. Using a whisk, stir in cream & blend until smooth. Add fresh grated nutmeg & cracked pepper. Increase heat to boil, whisking sauce until completely free of lumps & sauce is velvety smooth. Reduce heat to a simmer, allowing sauce to thicken while stirring. Remove pan from heat, add gorgonzola & continue whisking until the sauce is creamy smooth.
• 3. Stir in steamed broccoli florets, making sure to coat evenly. Salt to taste. Serve immediately while hot. ENJOY!
• 4. ALTERNATE FINISH: transfer contents of sauce pan to a casserole or baking dish. Cover with bread crumbs & crumbled gorgonzola & bake, uncovered at 350* for 15-20 minutes or until bread crumbs are golden brown.

GORGONZOLA PASTA WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta until al dente Add the broccoli the last 4 to 5 minutes of cooking. Drain.
• Heat the cream in a skillet with the garlic and shallots. Cook until shallots are tender about 3 minutes. Add cheese and cook until it's melted.
• Pour sauce over broccoli and pasta. Serve

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE

Steps:

• Cook pasta according to instructions until al dente.
• While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
• Plunge broccoli in ice water to shock and retain slight bite. Set aside.
• Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
• Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
• Add the broccoli, drained pasta, and Gorgonzola.
• Taste and adjust seasonings.
• Serve with freshly grated Parmesan.
• Enjoy with a nice glass of white wine by the fire!

FETTUCCINE WITH BROCCOLI

Steps:

• In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
• Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
• Serve immediately garnished with cheese.
• Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
• Yield: 2 pounds (approximately 10 servings)

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE

Steps:

• Cook fettucini according to package directions.
• In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
• Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
• Add freshly ground black pepper.
• When pasta is al dente, drain it and mix it into the sauce.
• Toss well to coat the pasta and serve immediately.
• Pass the grated Parmesan at the table.