Name: Fettuccine with Gorgonzola and Broccoli
Yield: 4
Ingredients: 3/4 c. canned low-sodium chicken broth or homemade stock -; 1/2 c. dry white wine -; 1/2 lb. Gorgonzola or other blue cheese -; 2 c. heavy cream -; 3 tbsp. butter -; 1 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1 lb. fettuccine -; 1 1/4 lb. broccoli (about 2 stalks) -; c. grated Parmesan -; 3 tbsp. chopped fresh parsley -

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Ingredients for - Fettuccine with Gorgonzola and Broccoli

1. 3/4 c. canned low-sodium chicken broth or homemade stock -

2. 1/2 c. dry white wine -

3. 1/2 lb. Gorgonzola or other blue cheese -

4. 2 c. heavy cream -

5. 3 tbsp. butter -

6. 1 tsp. salt -

7. 1/4 tsp. fresh-ground black pepper -

8. 1 lb. fettuccine -

9. 1 1/4 lb. broccoli (about 2 stalks) -

10. c. grated Parmesan -

11. 3 tbsp. chopped fresh parsley -

How to cook deliciously - Fettuccine with Gorgonzola and Broccoli

1. Stage

In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.

2. Stage

Reduce the heat to moderately low and add the Gorgonzola, cream and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.

3. Stage

In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.

4. Stage

Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan and parsley. Serve with extra Parmesan.

5. Stage

Variations: Try the sauce and pasta with asparagus, green beans or just fresh herbs instead of the broccoli.

6. Stage

Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino's intense taste can take them on, and its acidity will cut the unctuousness of the sauce.