Deborah Madison’s Pasta with Gorgonzola

by Mary Papoulias-Platis

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Cookbook Author Deborah Madison happened to be in L.A. visiting Melissa’s Produce for her book launch of her latest cookbook, In My Kitchen. I had the opportunity to attend the event and meet her after all these years of cooking her recipes. As we arrived, we had the book signing and a delicious and colorful luncheon prepared for us to enjoy by the staff. We continued with our luncheon while Deborah gave us a peak into her life.

She was kind enough to sign each one of us a copy of her book. I think that was the largest turnout at Melissa’s I have ever seen.

Melissa’s had a beautiful display of vegetables for us to pack up and take home. Enough for us to recreate many of Deborah’s recipes. I did make her delicious raspberry-rhubarb sauce which we devoured in no time. One of many dishes served that day.

I chose to make the pasta, not only because it sounded delicious, but I loved her story behind the recipe, and the year she spent in Rome.

I used pappardelle pasta, and a good quality Gorgonzola cheese. Don’t skip on the fresh pepper!

 

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Pasta with Gorgonzola

A must have dish from Deborah Madison's new cookbook, In My Kitchen.  Don't skip on the pasta or cheese, buy the best ingredients. Easy and ready as soon as the pasta is cooked. 

Course Main Course
Cuisine Italian
Servings 2 servings

Ingredients

  • 6 ounces any dried pasta
  • 1 clove garlic
  • 4 ounces Gorgonzola, crumbled in large pieces
  • 2 tablespoons of your best butter, cut in pieces
  • 2-4 tablespoons cream
  • sea salt and freshly ground pepper
  • Parmigiano-Reggiano, to grate over all

Instructions

  1. Bring a large pot of water to a boil. While it is heating, set a bowl large enough to hold the cooked pasta over the pot, and add the garlic, cheese, butter and cream.

    As the water heats, everything will become warm and soft. 

    Remove the bowl when the water comes to a boil. Add plenty of salt to the pot, then add the pasta, and give it a stir.

    Cook until the pasta is as done as you like it, then scoop it out and add it directly to the bowl.

    The heat of the pasta will melt the lumps of cheese that haven't been melted yet.

    Toss everything together with freshly cracked pepper, and transfer to warm pasta plates. 

    Grate a little Parmigiano-Reggiano over each plate and serve.

A big thank-you to Melissa’s Produce for the invitation to the book signing and all the take-home fruits and vegetables.

© 2017, Mary Papoulias-Platis. All rights reserved.

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{ 1 comment… read it below or add one }

1 Cathy | She Paused 4 Thought

I must try this recipe. It looks amazing.

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