On Sunday, we found a use for the chunk of gorgonzola. The recipe of choice was Penne Alla Gorgonzola from Gourmet magazine with some twists. It involved a bit of Asparagudrama. We started at Serio's on State Street in NOHO, looking for a bunch of local asparagus. They didn't receive a delivery, so we went with their suggestion and stopped at Fido's veggie and flower stand. Alas, Mr. Fido said he was all out-with the rain, the asparagus didn't grow enough and he wasn't able to pick any new asparagus the night before. His stand is at Mom's and his farm is in Hadley. Blue knows all of the suspect asparagus farm stands in Hadley, so I picked her up for our Hadley jaunt. Fortunately, we found the asparagus at our first stop, what I will call Blue Umbrella Farm due to the blue umbrella shading the cooler on which the asparagus perched.
The recipe was a success, so here you go with my adjustments: mafalde substituting for the penne and the addition of asparagus spears.
Mafalde Alla Gorgonzola and Asparagus
12 oz-1 lb. Mafalde (looks like a skinny lasagna)
3 tbsp unsalted butter
1 tbsp dried sage, crumbled or thinly sliced fresh sage
1 cup whole milk
1/2 lb. gorgonzola cut into pieces 1.5-2 cups
1/4 c. black pepper
1/8 tsp. freshly grated nutmeg
2 oz. freshly grated Parmigiano-Reggiano (1 cup)
Cook pasta in 6-8 quart pot of boiling salted water, stirring occasionally, until al dente
While pasta boils, heat butter in a 12 inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring 1 minute. Add gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). I found that it took a little longer than the two minutes for the sauce to become smooth. Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
You (or a cooking partner) should start steaming the asparagus as you begin preparing the sauce. Once the asparagus is a bit tender, remove and cut into four pieces at the diagonal. Set aside.
Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan cheese, stirring to coat. Add in the asparagus in at the last moment. Serve.
Enjoy!
1 comment:
This sounds awesome! We went to The Peachtree Road Farmer's Market today -- but nobody had asparagus! We bought some cheese and almost bought gorgonzola but went for something different. Next week, next week!
Post a Comment