Gorgonzola Sauce…

… with pears, for example with penne:

Sauté onion and garlic in a tiny bit of butter, extinguish with pear juice and cook until syrupy. Add half cream, bring to boil, add Gorgonzola and stir until smooth. Season with salt, pepper and nutmeg.

Gently roast pear slices in the remaining butter. Mix hot pasta, pears and sauce and serve. Sprinkle with marjoram leaves.

… with wine and pine nuts, e.g. with spaghetti:

Warm butter in a frying pan. Sauté onion, garlic and chili/pepperoncino. Add flour, stir until soft. Pour in wine, stirring to bring to a boil. Reduce heat, simmer to half.

Add soup and cream, stir. Add gorgonzola, stir until smooth, simmer. Reduce heat, simmer gently for about ten minutes.

Add pine nuts and parsley, season. Mix sauce with pasta, arrange in heated baking dish.

Sprinkle 1 tablespoon each of parsley and pine nuts on top, arrange the rest in bowls and serve.

… with wine, without cream, e.g. with vegetables:

Sauté the finely chopped shallot well in butter, extinguish with wine, season lightly with salt, pepper and pressed garlic clove and simmer gently for fifteen minutes. Cut the gorgonzola into cubes, add and let it melt while stirring. Just before serving, whisk butter into the boiling sauce, season to taste.

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