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Gorgonzola Sauce with Saffron and Gin
A dazzling triumvirate of flavours from northern Italy, England and Central Asia – Gorgonzola cheese, gin and saffron. What seems at first like three autonomous flavours combines to form an exquisite symbiosis of the aromas of tangy Gorgonzola, crisp gin and tart MIASA saffron. Are you planning to surprise your dinner guests with a tasty meat or pasta dish? This recipe, together with a pinch of saffron, is guaranteed to turn your shared meal into a delightful explosion of tastes.
Ingredients
| 2 | Tbsp | butter | ||
| 250 | g | Gorgonzola dolce | ||
| 150 | g | crème fraîche | ||
| 3 | Tbsp | gin | ||
| 1 | tsp | corn flour | ||
| 2 | Tbsp | lemon juice | ||
| 1/2 | tsp | saffron threads |  | |
| 1 | Pinch | salt | ||
| Pepper | freshly ground |
Preperation
Remove the rind from the Gorgonzola and dice. Melt the butter in a small saucepan. Add the cheese and completely melt on a low heat. |
Mix the crème fraîche, gin, lemon juice, saffron threads and corn flour and stir into the Gorgonzola. Whisk until all ingredients have bonded. |
Season to taste with salt and pepper and whisking continuously bring to the boil briefly. |
Goes well with pasta and thin, non-breaded, veal escallops. |