Fettuccine al gorgonzola

gorgonzola and ParmesanMargaret Fulton’s book of Italian cooking, 95pp.
by Margaret Fulton
Octopus Books, London, 1983
Cooking on page 32

Margaret Fulton was Australia’s first cooking guru, and she has gone on to be an influential food writer and commentator.

Her early recipes encouraged Australian homemakers to alter their routine menu of ‘meat and three vegetables’ and to be creative with food. She also brought them international cuisines from exotic places such as Spain, India and China thorough her articles in the Women’s Day magazine.

I bought this book, featuring her Italian recipes, for $1 at the city’s recycling centre. I have plenty of Italian cookbooks, so I’ll return this one so they can resell it.

Fettuccine with gorgonzola

Fettuccine al Gorgonzola

375 g (12 oz) fettuccine
salt and pepper
30 g (1 oz) butter
5 tablespoons milk
125 g (4 oz) Gorgonzola cheese, diced
½ cup cream
¼ cup grated Parmesan cheese
1–2 tablespoons chopped basil (optional)

cream, milk, fettuccine pasta with gorgonzola

Cook the pasta in boiling, salted water until al dente. Drain thoroughly. Meanwhile, but the butter, milk and Gorgonzola cheese into a flameproof casserole. Place over a moderate heat and mash the cheese to a creamy sauce. Add the cream, and salt and pepper to taste and heat to simmering point.

Stir in the pasta, Parmesan cheese and basil if using. Toss until the pasta is coated, then serve immediately with extra Parmesan cheese.

Serves 4.

How it played out
It was easy to choose recipes when Ralph, a 15-year-old French exchange student, was staying with us earlier this year. He exercised hard—jogging, skateboard, mountain bike, gym—and loved pasta. The fact that he loved all kinds of cheese made it even easier.

Italian cookbook, Fulton

I had all the ingredients on hand, so made this as written, using a lovely Gorgonzola, which is an Italian blue-veined cheese. Turned out I was a little short on basil, but had enough to impart the right flavour.

Poor John and I each had a serve and Ralph polished off the rest. 🙂

A great recipe for a busy day. Super easy to make and calls for ingredients that I usually have on hand. Confession—I don’t always have Gorgonzola in the fridge, but it keeps well so I often buy a pack, knowing I’ll use it in something within a few weeks.

Try this for dinner, lunch, a side dish or even an afternoon snack for hungry teenagers.

P.S. My dear friend, Ken, says he makes a similar recipe and often adds crumbled bacon and, when in season, some chopped asparagus. Oh yum!

It’s been years since we visited Italy, but we’ve had plenty of encounters with cheese. Check out the ropes of dried cheese we saw last year at a market in Bhutan.

pasta with cheese



About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Cheese, Dairy, Main dish, Pasta, Side dish and tagged , , , , , , , , , . Bookmark the permalink.

16 Responses to Fettuccine al gorgonzola

  1. Super-yummy 😀
    I do adore gorgonzola ❤
    Your recipe is easy and great!

  2. Laurie says:

    Lovely! I have all the ingredients so I won’t have to wait to fix and eat this.

  3. Yvonne says:

    Dinner menu solved, thanks! I can get Gorgonzola dolce, which I prefer to the strong stuff!

  4. payel says:

    Wow,that’s looks delicious!

  5. I’m sure this is good with Gorganzola cheese. I make mine with pumpkin purée and egg noodles. So hardy and quick.

  6. hveagar says:

    You’re the one to watch!

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