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Gorgonzola Cheese Sauce

Reviewed: Jul. 15, 2010
A good base for a delicious sauce! I used an entire block of Gorgonzola when I made it, nearly tripling the original quantity of the cheese but I do like the taste of Gorgonzola. As another reviewer has advised, do not add too much cheese to start if you are not accustomed to the strong flavor of this cheese. I also added five cloves of garlic for added flavor. I didn't have walnuts on hand, but would have added them if I did. I am a huge fan of strong cheeses and have missed the strong Gorgonzola pasta dishes I ate when I was living in Italy. I recommend pouring this sauce over medium-sized Conchiglie (shell pasta), Gnocchi (soft Italian dumplings filled with potato), or, ideally Trofiette (twisted rag-looking pasta) if you can find it, which is how I usually saw it prepared in Italy!
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