copyright 2010, Maria Liberati
I think we should make the ‘Day after Valentine’s Day’ a Day to celebrate!! … boxes of chocolates are still there to be enjoyed.. half opened bottle of Prosecco still in the fridge waiting to be finished..so there… you have some of the makings for one special meal-Prosecco and chocolates.
So celebrate..the “Day after Valentines’ Day” ..as a special Occasion.. Tonight’s meal is Farfalle with Gorgonzola cheese served with Prosecco (left over from last night’s dinner) and chocolates for dessert..and to keep things warm..and light- chocolate truffle coffee for an after dinner drink.
Farfalle (bow tie pasta) in Gorgonzola
Copyright 2009-2010 from The Basic Art of Italian Cooking: Holidays & Special Occasions winner of the Gourmand World Cookbook Awards
4 ounces Gorgonzola cheese
1 tablespoon + ½ tblsp butter
3 tablespoons cold milk
1 lb of farfalle (bow tie) pasta
4 tblsps of pasta cooking water
Place gorgonzola in saucepan with butter and milk, melt over low to medium heat. Add in pasta cooking water to thin sauce. Cook farfalle till al dente. Toss pasta in Gorgonzola sauce. Sprinkle with chopped fresh parsley. Serve with a glass of Santa Margherita Prosecco.
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