Fettuccine With Red Onion, Blue Cheese And Thyme

Monday December 3

This was yet another recipe we found while paging through the Herbfarm Cookbook. Barbara is a great fan of blue cheeses, we happened to have all the major ingredients called for (they're in the name!), and it was easy and quick to make.

The recipe is among those printed here.
Other than halving the amounts to serve just us two, we reproduced it pretty exactly.

The verdict: it was pretty good. The sweet snap of red onions went pretty well with the Gorgonzola we used, though the flavor of the fresh thyme was pretty much drowned out. Still, this recipe doesn't come anywhere near the pure satisfaction of the classic Italian Gorgonzola sauce. We've served it on gnocchi the last time we had it, but it's appropriate for just about any pasta. And making it is simplicity itself.

To be explicit: you melt a Tablespoon or two of butter in a wide pan. Sprinkle in three or four ounces (to your taste) of Gorgonzola - picante, not dolce - and mush it around a bit to start it melting. Add around a half cup of cream, and stir while it boils and thickens. Taste, add a grind of white pepper and some salt if it needs it, and perhaps take the edge off it with a quarter cup or so of grated romano cheese. When your pasta is done, you dump it in the pan and toss it with the cheese sauce. It couldn't be better.