Easy and wonderful sauce to serve with pasta, roasted vegetables or grilled meats. It’s just that thing, gorgonzola is “love it or hate it”! I’m from the group that loves it and if you are too, you have to try it!
Bring to the fire:
– 1 package of ricotta cream;
– 1 small box (200ml) of cream;
– 150 ml of milk;
– 150g crumbled gorgonzola cheese;
– 2 tablespoons of grated Parmesan cheese.
Let it boil until the gorgonzola melts completely. If you think it’s too thick, add milk and stir until it reaches the ideal consistency. It’s important to use the whisk in the first photo to avoid lumps. If you don’t have one, blend everything in a blender before putting it on the stove. If necessary, adjust the salt.
Important: This sauce will thicken as it rests. So if you make it in advance, you may need to add a little more milk and return to the heat when serving over the pasta.
Makes enough for 1 package of dough (500g).
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