Gorgonzola is an Italian cheese, and penne is an Italian pasta - but both are common ingredients in California
cuisine (and I imagine, American cuisine in general). This recipe for penne Gorgonzola comes from the Mission Inn in Riverside, California. It was OK, better the second day, but not
anything to write home about. The Gorgonzola flavor was somewhat lost within the cream and the asparagus gave the whole thing
a bitter taste. I wouldn't make it again.
- 1 lb penne
- 1/2 cup olive oil
- 1 cup shallots, chopped
- 1 cup white wine
- 1 cup chicken broth
- 2 cups heavy cream
- 2 cups shiitake mushrooms, sliced
- 1 cup asparagus spears, cut into small pieces
- 8 oz Gorgonzola
- salt & pepper to taste
Boil penne in salted water until it achieves an al-dente consistency (about 6 minutes). Drain and set aside.
Meanwhile prepare the Gorgonzola sauce. Heat the olive oil in a shallow pan over medium heat. Add the shallots and saute
for 3-4 minutes, stirring. Add the white wine and cook until it's reduced to 3/4 cup. Add chicken broth and simmer for about
5 minutes. Add the heavy cream and reduce until thick.
Meanwhile steam the mushrooms and the asparagus for about 2 minutes.
Add the mushrooms, asparagus and Gorgonzola to the sauce. Season with salt and pepper. Mix well and serve over the pasta.
Adapted from Linda & Steve Baurer Recipes
from Historic California: A Restaurant Guide and Cookbook
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