Tuesday, June 29, 2010

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. Too bad if they don't like blue cheese. It's yummy stuff, and they need to learn to like it. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics.

Tortellini with Gorgonzola Cream Sauce
The Silver Palate Cookbook

1 1.2 c dry white vermouth
2 1/4 c heavy cream
pinch freshly ground nutmeg
2 T salt
1 1/2 lb tortellini
1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality for the cheese in this dish)
1 1/2 T Parmesan, grated

Bring vermouth to a boil in a small heavy saucepan and reduce by half.

Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third.

Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot.

Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, or until the sauce has thickened slightly. Serve.

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