Paragary's Bar and Oven
Gorgonzola Cream Sauce
- 4 ounces rindless Gorgonzola cheese
- 16 ounces heavy cream
- 2 ounces grated Parmesan Reggiano
- Pinch of nutmeg
- Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer
for 10 minutes.
- Check for seasonings and adjust as necessary.
Posted by LladyRusty at Recipe Goldmine 12/22/2001 12:10 pm.
Source: Recipe used with permission from
Paragary's Bar and Oven - News 10 Midday Sacramento
March 5, 2001 - kxtv.com
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