I found out yesterday that you’re not supposed to eat gorgonzola, as well as a bunch of other cheeses, when you’re pregnant EVEN IF they are pasteurized. I thought you just weren’t supposed to eat unpasteurized cheeses aged under a certain amount of time, so I’ve been happily gorging myself on many of these “forbidden” cheeses. Oh well, no listeriosis symptoms so far. Now that I knew not to eat them, I had to figure out what to do with the delicious gorgonzola in my refrigerator. The article http://www.babycentre.co.uk/pregnancy/nutrition/foodsafety/cheeseexpert/ said these cheeses were safe as long as they were well cooked to kill any listeria. Enter today’s blog post: Gorgonzola Cream Sauce.
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
50g gorgonzola dolce (creamy-ish, not crumbly)
Heat butter and flour over low heat and stir with a whisk until it just begins to turn golden, about 1-2 minutes. Remove from heat. Add the milk a little at a time, whisking constantly to keep lumps from forming. Return pot to heat and stir occasionally while bringing milk back to a simmer. Cut the gorgonzola into pieces and add it to the pot. Stir until melted and bring back to a simmer.
Serve over pasta with plenty of freshly ground black pepper.
1/2 of this recipe was enough for me, but I like a lot of sauce. Should serve 2-3 people.
If you aren’t pregnant, you can sprinkle some extra gorgonzola over the top.