Secret Ingedient:Gorgonzola Cheese

Our first winner in the Secret Ingredient Recipe Poll is Gorgonzola Cheese.

Gorgonzola is an Italian cows' milk cheese named after a village outside of Milan. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. The cheese dates back to the 9th century, with the blue/green mold developing accidentally sometime around the 11th century. As with most blue-veined cheeses, Gorgonzola was originally aged in caves and the blue veins of mold developed from spores naturally present in the caves. Today, the mold spores are mixed right in with the curds in the cheese making process to maintain consistent standards.

Fettuccine with Gorgonzola and Mushroom sauce

1 1/2 c. dry white wine

2 1/4 c. heavy cream
2 tbsp. butter5 shallots, finely chopped
1 pint button mushrooms, sliced

1 tbsp. Fresh thyme, chopped or 1 1/2 tsp. dried, crumbled

3/4 lb. Gorgonzola cheese, crumbled additional for garnish

3/4 lb. fettuccine

Fresh ground pepper
Italian parsley for garnish

Bring white wine to boil in heavy saucepan, reduce by one half. Add cream, bring to boil and lower heat to simmer. Continue simmering for about 5 minutes, liquid will reduce by approximately 1/8.

In separate medium skillet, melt butter over medium heat. Add shallots and mushrooms, sauté until shallots turn translucent, about 5 minutes. Stir in thyme.

Add Gorgonzola to cream mixture and stir until cheese melts and sauce thickens slightly.
Cook pasta in boiling water until tender. Drain and return to hot pot.
Remove cream sauce from heat. Fold in shallots and mushrooms. Season with ground pepper to taste. Pour over pasta, stirring constantly.
Divide pasta onto plates and sprinkle with remaining Gorgonzola cheese and Italian parsley garnish. Serve immediately. Serves 4.