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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Pasta with Gorgonzola-Parmesan Sauce
by Wen Zientek-Sico

Rich and decadent, this recipe pairs two of my favorite cheeses…the veiny blue Gorgonzola and the salty freshly grated Parmigiano-Reggiano.

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Pasta with Gorgonzola-Parmesan Sauce

Rich and decadent, this recipe pairs two of my favorite cheeses…the veiny blue Gorgonzola and the salty freshly grated Parmigiano-Reggiano. The sauce cooks in less time than it takes for you to cook the pasta, even if it is fresh pasta, making it perfect for busy nights. This sauce is great with farfalle, fusilli, gnocci, shells, or elbow shaped pastas.

1/2 pound pasta
1 tablespoon butter
1 tablespoon olive oil
2 minced garlic cloves
6 ounces Gorgonzola cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup chicken, beef, or vegetable stock
2 tablespoons chopped fresh Italian flat leaf parsley
Freshly ground black pepper

Cook the pasta according to the package directions. While the pasta is cooking, melt the butter and olive in a medium heavy saucepan over medium heat. Add the garlic and sauté for three minutes. Reduce the heat to medium low and add the cheeses and stock. Stir until the cheeses melt and the sauce is smooth. Drain the cooked pasta well and toss it with the hot sauce and parsley. Season to taste with the pepper. Serve hot with additional Parmigiano-Reggiano if desired.

Makes 4 servings.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes