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You are here: Home / Recipes / Cheese Sauces / Pennone al Gorgonzola

Pennone al Gorgonzola

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I have a soft spot in my heart for gorgonzola cheese. It makes me chuckle too.  All because of my Grandfather Filippo Garrubbo. Born in the USA in 1908, his parents longed for Italy and so returned there just a few years later. Shortly thereafter, his father, older brother, and uncle were killed in a quarry explosion while my grandfather was sent on an errand to buy cigarettes. This tragedy made him into the gentlest of souls.  I suppose this is why he felt compelled at age 75 to tell me about what he called his life’s most cruel behavior, some 50 years earlier.

You see, when he eventually returned to America as a teenager, he took a young woman on a date to the movies. He leaned over to kiss her and immediately noticed that her breath was terrible. So bad, in fact, that he excused himself to the bathroom and never returned. “She was such a nice girl,” he told me with his thick accent, “but her breath smelled like a gorgonzola cheese.” And now, some 75 years after that fateful date, I cannot think of gorgonzola cheese — or smell bad breath for that matter — without smiling and thinking of my grandfather.

So in his honor, please enjoy this fragrant dish. And bring breath mints for your guests.

Buon Appetito!

Ed Garrubbo

Check out our wine pairings to complement this dish.

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Sunday Pasta®: Pennone al Gorgonzola

Total Time: 20 minutes

Serves: 4-6

Sunday Pasta®: Pennone al Gorgonzola

Ingredients

1/2 cup heavy cream
2 tablespoons butter
4 ounces fontina, grated or diced
4 ounces mascarpone
4 ounces grated Parmigiano plus extra for serving
4 ounces gorgonzola dolce, diced or crumbled
1 pound pennone rigate or click here to purchase
Salt to taste
Freshly ground black pepper to taste

Instructions

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add the butter and heavy cream. When the butter is melted, add the fontina, mascarpone, Parmigiano, and gorgonzola. Stir until melted together.

Cook the pasta until al dente (about 2 minutes less than the package directions). Drain and add to the sauce. Cook for 1 minute, stirring until pasta is thoroughly coated.

Serve in warm bowls with grated Parmigiano, salt and pepper to taste.

3.1
© Garrubbo Communications, LLC. All Rights Reserved.
Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

Filed Under: Cheese Sauces, Recipes Tagged With: Cream, Fontina, Gorgonzola, Mascarpone

Comments

  1. norma courrier says

    September 27, 2012 at 10:40 am

    Definitely must try this one!

    The recaaptcha response letters are impossible to make out

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      September 27, 2012 at 11:00 am

      yes. let me know how it goes. (and looking for a new tech solution, it is from google…)

      Reply
  2. Aunt Linda says

    September 27, 2012 at 10:56 am

    Thanks for sharing the great story. I chucked just hearing it. I remember Him being a very gentle and kid man also. Oh, can’t sign off wth out wishing a great birthday…It is a big bithday month in the Garrubbo house. Hope it was wonderful. Love, Aunt Linda

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      September 27, 2012 at 10:59 am

      thanks! he was a great guy. and thanks for the bday wishes

      Reply
  3. R Catanese says

    September 27, 2012 at 11:18 am

    Recipe is simple and sounds delicious. Sam and I will try it and let you know. The personal story is a great touch.

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      September 27, 2012 at 11:39 am

      thanks! simple and a crowd pleaser too.

      Reply
  4. Mary furlong says

    September 27, 2012 at 1:01 pm

    I love this newsletter and often try the recipes.

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      September 27, 2012 at 1:44 pm

      thanks so much. let me know how they turn out.
      ed

      Reply
  5. Maggie O'C says

    September 27, 2012 at 1:06 pm

    Nice story… hahaha

    One of my favorite recipes is similar to this with linguine and adds sun dried tomatoes, prosciutto, and shallots. Guests think it is so amazing and yet so easy.

    Will be in NYC in November. Where should I go eat?
    xo mags

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      September 27, 2012 at 1:44 pm

      ok. will try it out! check out the Sunday Pasta restaurant guide for nyc. ed

      Reply

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Pasta on Sunday is a tradition enjoyed by Italians around the world. In order to preserve this unifying and magical tradition, The Garrubbo Guide® is proud to publish our weekly feature Sunday Pasta®. In addition to the authentic pasta recipe, we provide historical background and our accompanying wine recommendation. Buon Appetito!
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