Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Medium pasta shells; |
| ½ cup | Heavy cream; |
| 1 tablespoon | Dry sherry; (optional) |
| 6 ounces | Gorgonzola; cumbled; 1 oz reserved |
| \N \N | Freshly ground black pepper |
| 1 slice | Stale bread coursely chopped |
| ¼ cup | Walnuts; chopped, toasted |
Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package's directions. Meanwhile, combine the cream, sherry (if using), and 5 oz of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 min. Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 min. Add pepper to taste. Pour the mixture into a shallow baking dish.
Combine the bread crumbs and nuts and sprinkle the topping over the pasta.
Dot iwth the remaining 1 oz gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 min.
Notes: Can easily be doubled to serve as a main course. Formated by Lisa Minor, lisa@... <9-18-97>
Recipe by: Mary Pult - Chef - Liberty Cafe Posted to MC-Recipe Digest V1 #789 by Lisa Minor <lisa@...> on Sep 18, 97