Gorgonzola cream sauce – detailed recipe cooking. 
Time: 1 hour. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. fat cream
- 90 – 120 gr. gorgonzola cheese
- 3 tbsp. l grated parmesan
- 3/4 tsp salt
- 3/4 tsp ground black pepper
- 3 tbsp. l chopped parsley
Recipes with similar ingredients: cream, gorgonzola cheese, cheese parmesan, parsley
Recipe preparation:
- Boil the heavy cream in a medium saucepan with moderate heat, then continue to boil for 45-50 min. until they thicken, stirring occasionally.
- Turn off the heat, add Gorgonzola, Parmesan, salt, pepper and parsley. Stir quickly until the cheeses melt and serve creamy sauce hot. If the sauce has cooled, warm it on slow fire, stirring vigorously. Exit: 3 tbsp.
