Cavatelli with Gorgonzola Sauce. When you use half and half and Gorgonzola Dolce, you will make a flavorful and lighter sauce than with cream. The shape of the Cavatelli adds to the deliciousness.
We are embarking on another new year; we reset all the buttons and start all over again. Would you do anything differently, better or just same ol’, same ol’? I fall in the category of a little bit of everything; I certainly love a lot of things that I wouldn’t want to change. My personal life – I love my husband, love my house and love living in Georgia.
There are also a lot of things I certainly need to do differently. A better work-life balance may be the most important one. Not an easy task when your hobby became your work. How do I find that perfect balance, or may be I should say an improved balance? I like to believe that this blog, that I started only 6 months ago, should help me cutting back on hours I spend on my retail website. Forcing me to adding hours to creating, cooking and sharing.
I have so many ideas that writing about having them makes me even more enthusiastic than I already am. The ideas will not see the light of day immediately, but the ideas are there and that’s a start. For the time being, I will dedicate more time to this blog as it is important to me, so without further ado, this is today’s recipe is Cavatelli with Gorgonzola Sauce – a way to use up the blue cheese that you didn’t eat on New Year’s Eve.
Cavatelli is a small pasta that some people describe as a small hot dog roll with ridges. They are hollow and slightly chewy and allow me to say this; the shape reminds me of worms or larva. Sorry, my imagination sometimes runs wild (pun intended).
Talking about worms or larva – how do you feel about eating insects? Is that something you would try? It is not a new phenomenon, but it is not yet common practice in the US, as far as I know. So tell me, are you an insect eater? I am not – yet. I pride myself that I like to try new stuff, that I don’t turn down anything that is offered to me, as far as food is concerned. During all the years on my international trips, I have eaten a lot of funny/different dishes. Insects were never offered, so I never tried them. Would I try, if somebody did offer?? I like to believe I would, but time will tell 🙂
Back to the recipe
Cavatelli is a pasta, that I prefer with a rather thin sauce. The ridges of the pasta won’t get lost in the sauce and are a pleasant feeling in your mouth. Mouthfeel is an important part of your enjoyment. As far as the Gorgonzola sauce is concerned, I made it with half & half and Gorgonzola Dolce. Making this sauce with heavy cream was way too heavy, almost suffocating . A similar story for the Gorgonzola, I found that the crumbly/sharp Gorgonzola makes the sauce too overwhelming and the Dolce adds just the right amount of blue flavor.
Cavatelli with Gorgonzola Sauce
- 4 ounces cavatelli pasta
- 1 1/2 cups half and half
- 1 1/2 ounces Gorgonzola Dolce cheese
- salt and pepper
- fresh parsley
- Cook the pasta according to the direction on the packaging and drain.
- In the meantime, make the sauce.
- Bring the half & half to a boil, until it slightly thickens and add the Gorgonzola cheese (no rind).
- Whisk to melt the cheese add salt and pepper to taste.
- Add the pasta to the cheese and mix.
- Divide pasta over 2 plates or bowls and sprinkle with chopped fresh parsely