Creamy sauce with Gorgonzola cheese
Votes: 1
Time: 1 hour.
Creamy sauce with Gorgonzola cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups heavy cream
- 90 - 120 gr. Gorgonzola cheese
- 3 tbsp. l. grated parmesan
- 3/4 tsp salt
- 3/4 tsp ground black pepper
- 3 tablespoons chopped parsley
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Cooking the dish according to the recipe:
- Bring the heavy cream to a boil in a medium saucepan over medium-high heat, then continue to simmer for 45 to 50 minutes, stirring occasionally, until thickened.
- Turn off the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Stir quickly until the cheeses are melted, and serve the creamy sauce hot. If the sauce has cooled, reheat it over low heat, stirring vigorously.
Exit: 3 tbsp.
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