Every year we have a small batch of Goat gorgonzola, mostly by accident. Now I have a recipe to use it on! And since we adore salmon and pasta, this is really quite perfect. I might tone down the full creme to half and half (oh, the French LOVE their creme!). Hurry gorgonzola! BTW, you can add blanched or steamed vegetables if you like — peas, asparagus, baby zucchini rounds, what have you.
Pasta with salmon and Fourme d’Ambert (aka gorgonzola)
2 cups pasta (farfalle, penne, macaroni)
4 thin slices smoked salmon
¼ lb mild Gorgonzola or Fourme d’Ambert
½ cup whipping cream (30% fat)
2 tbs Parmesan
Directions:Cook the pasta (al dente) in boiling water with rock salt. Drain. Cut the slices of smoked salmon into thin strips. Set the oven to broil. Cut the Gorgonzola into small pieces and place into a saucepan with the cream and melt over low heat. Mix with an eggbeater. Remove from heat, add the egg yolk, season and mix. Add the pasta and strips of smoked salmon to this mixture. Mix and pour everything into a gratin dish and top with grated Parmesan. Bake for 5 minutes under the broiler so that the surface becomes a crispy golden brown. Serves 4.
Thanks to Cheeses of France!