Gorgonzola spinach sauce
Ingredients
- 500 g spinach, wilted, drained, chopped
- 2 onions, prepared and chopped
- 1 garlic clove, finely chopped
- small handful of pine kernels
- salt, white pepper
- pinch of ground nutmeg
- olive oil
- 150 g Gorgonzola dolce
- 100 ml whipping cream
- 30 g Parmesan, finely grated
Method
- In a small frying pan toast pine kernels until golden, set aside. In a saucepan, heat oil over moderate heat. Add onion and garlic, sweat until softened. Add spinach and cream, cook over moderate heat for 10 minutes. Remove from heat, add pin kernels, blend to a smooth sauce. Return to saucepan, bring back to a gentle boil, add Gorgonzola and Parmesan, season to taste.