Thursday, March 1, 2012

Salsa di formaggio blu

So, I'm looking through teh fridge to work out what delight I can invent tonight to go with my bowl of fettucine pasta, and I realise I have blue cheese (It's a Tasmanian Heritage blue. Not sure what type of blue, but it's lovely and creamy, very reminiscent of a gorgonzola).
I was already making an alfredo sauce for the girls ravioli, so I think "Hmmm. I may add some chunks of blue cheese to this, and maybe some chives, and I have a great pasta sauce!"

So, here are the basic recipes. Alfredo sauce and blue cheese sauce (though doesn't it sound so much better in Italian? salsa di formaggio blu )

100 g butter
2 large cloves garlic, minced or crushed
1 cup fresh cream

Melt the butter over a low heat.
Add the cream and stir well.
Remove from heat and add garlic. (The residual heat cooks out the garlic)
Stir through parmesan to taste

To turn it into a blue cheese sauce, add a decent amount of blue cheese and a teaspoon of finely chopped chives.

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