Travel Reference
In-Depth Information
251
Penne Gorgonzola
Bring a large pot of salted water to a boil. Add the penne
pasta and stir a few times to separate. Cook the pasta un-
til it is tender to the bite (al dente) but still retains some
texture. (Approximate cooking time is 6 minutes.)
1 pound penne pasta
4 ounces olive oil
1 cup shallots
1 cup white wine
Drain the pasta in a colander and set aside.
1 cup chicken stock
½ quart heavy cream
Heat the olive oil in sauté pan. Add the shallots and
sauté for 3-4 minutes. Add the white wine and reduce
by one quarter over medium heat. Add the chicken
stock and simmer 4-7 minutes. Add the heavy cream
and reduce until the sauce attains a balance of good
flavor and smooth consistency.
2 cups shiitake mushrooms, sliced
2 cups asparagus spears, cut into
small pieces
8 ounces gorgonzola cheese
Salt and pepper. to taste
Steam the shiitake mushrooms and the asparagus tips
for approximately 2 minutes. Add the mushrooms,
asparagus, and gorgonzola to the sauce. Season the
sauce, add pasta until well coated and heated through,
and serve.
.
YIELD
,
Serves 4
