Home Page
About Us Our Brands Our Products FAQs Contact Us
Spinach Gorgonzola Sauce
Chef Piero Biondi's Recipes

  • 1 lb. Frozen spinach, thawed
  • 3 Cloves garlic, minced
  • 3 T. olive oil
  • 2 ½ oz. Gorgonzola cheese
  • Salt and Pepper to taste
  •  
     Great with Penne Pasta topped with Toasted walnuts or Fettuccine Pasta topped with sun dried tomatoes.  
     
     Directions
      1.   Remove any excess water from the spinach.
      2.   Sauté garlic in olive oil until fragrant and just beginning to color.
      3.   Add spinach and sauté 2-3 minutes.
      4.   Place spinach in a blender and puree until smooth.
      5.   Add remaining ingredients and blend until creamy.
      6.   Adjust seasonings with salt and pepper.
      7.   If sauce is too thick thin with more stock.
      8.   Yields approximately 3 ¼ cups.
    HACCP Certified NPA Member
    Kosher Approved
    Pasta 101 Recipe Corner
    Pasta Fits BRC Certified