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1 cup heavy cream
1/4 cup packed sage leaves, minced
4 tablespoons unsalted butter, cut into 4 chunks
1 cup crumbled Gorgonzola, or other blue cheese (about 4 ounces)
2 tablespoons grated Parmigiano-Reggiano (about 1/2 ounce)
1/4 teaspoon salt
Bring the cream and sage to a boil in a large saucepan set
over medium heat; cook without stirring until the cream is
reduced by a third.
Reduce the heat to low. Stir in the butter, both cheeses,
and the salt. Cook, stirring constantly, until the cheese
melts and the mixture is smooth.
Serve the sauce over pasta or gnocchi.
Makes 1 1/2 cups
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