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Fettuccine with Gorgonzola Cheese · Fresh Vegetables with Vermicelli · Cauliflower Supreme · Jasmine Mango Chicken |
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| Fettuccine with Gorgonzola Cheese |
Ingredients:
3 - Small Onions, chopped
4 - Tablespoons Butter
2/3 - Cup Gorgonzola Cheese, generous measure, crumbled
1/2 - Cup Tomatoes, coarsely chopped
1/2 to 2/3 - Cup Prosciutto, cut into small strips or slivers
2 - Tablespoons Cream
Salt & Pepper
Parsley for Garnish
8 oz - Fettuccine, cooked according to package directions
Preparation:
In a large skillet, melt the butter and sauté the onions until just tender. Add the cheese, tomatoes, Prosciutto, 1/4 tsp. salt, and 1/8 tsp. pepper; toss lightly. Add hot
cooked fettuccine to the skillet and toss to coat. Serve on a warm plate with chopped parsley garnish.
Yield: 6 servings
Comment: What can I say? If you ate it every day it would not be healthy. Quarterly, it couldn’t hurt.
I first had this pasta in Rome, at a restaurant with an unlikely name, The White Elephant. The year was 1975, Sophia Loren and her dog were at the next table, and the cost of the dinner for my wife and me, with wine was 44,000. lira. I remember the amount because my bookkeeper fainted when she saw the American Express bill. She thought is was dollars. Maybe it was Gina Something..., at least it was someone important enough to bring a dog into the restaurant.
I eat this every time I can afford the cheese.
Per serving: Don’t even think about it!!!
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