Sauce
Description
A delicious addition to everyday and festive dishes. This delicate, light, and wonderfully aromatic "Gorgonzola" sauce is made with grapefruit, cream, cream cheese, and butter. Just 20 minutes—and the sauce for pasta or noodle side dishes is ready. Serve it with meat or fish, or use it as a salad dressing.
Instructions
- 1
Step 1
1. This is a slightly unusual recipe for preparing the beloved creamy sauce, as it includes pine nuts and is made with grapefruit juice. Cut the exotic fruit in half, squeeze the juice from half of the grapefruit into a saucepan. Place over heat and reduce the juice. Instead of a saucepan, you can use a skillet or saucepot with a thick bottom. Traditionally, "Gorgonzola" cheese is used in this sauce, but you can use any creamy cheese (for example, "Philadelphia"). Cut the cheese into small pieces.
- 2
Step 2
4-5. Add the sliced cheese to a saucepan and melt it. Pour in the cream, then simmer the sauce over low heat, stirring occasionally.
- 3
Step 3
6. While the sauce is simmering, finely chop the pine nuts.
- 4
Step 4
7. One minute before removing the saucepan from the heat, add butter and pine nuts to the sauce. The butter will give the sauce a smooth consistency, while the nuts will add a wonderful aroma and enhance the flavor of the other ingredients.
- 5
Step 5
8. Pour the ready-made sauce into a special sauce boat and serve. This sauce can be used to top meat dishes, but it goes best with any pasta dishes. In fact, the "Gorgonzola" sauce was specifically "invented" for them.