By Mary Frederiksen, AKA The Happy Cooker
(Editor’s note: This recipe was first published in the March 1999 issue of the High Desert Wine Explorers newsletter)
Lately all I see on the television newscasts are stories about the winter weather. It is winter but somehow the snowstorms and cold temperatures are news worthy. It is wonderful not to live in the inclement conditions in the north and the east. I did that when I lived in Ohio for the first 25 years of my life… That was quite enough for me. Once I found out there was better weather elsewhere, I was on the move.
If you are in an area where the weather is very frigid and stormy, this recipe may be just the thing to chase away the cold and gloom. It is a hearty dish and has that “stick to your ribs” quality that your parents told you about. Add a loaf of crusty bread and perhaps a salad to the meal and you will soon forget the storms and cold around you.
FETTUCCINE WITH GORGONZOLA AND WALNUTS
½ cup of walnuts, broken
1 cup of heavy cream
8 ounces of Gorgonzola cheese, crumbled
A pinch of nutmeg
Coarsely ground black pepper, to taste
12 ounces fresh (or 8 ounces dried) fettuccine, cooked and drained
Grated Parmesan cheese
Heat a small skillet over low heat. Stir in the walnuts. Toast gently until fragrant and lightly browned. Set aside.
In a small saucepan, heat the heavy cream until hot, but not boiling. Stir in the Gorgonzola until melted and the sauce is creamy. Add the nutmeg and the pepper.
Cook the fettuccine according to package directions and drain.
Toss the fettuccine with the sauce, sprinkle with toasted walnuts and serve with the grated Parmesan cheese. Enjoy!