Salsa di Mascarpone e Gorgonzola

Name: Salsa di Mascarpone e Gorgonzola (Gorgonzola and Mascarpone Sauce)
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 50 g (2 oz) butter; 2 tablespoons finely chopped marjoram, oregano or basil leaves; 2 tablespoons finely chopped marjoram, oregano or basil leaves; 2 tablespoons finely chopped marjoram, oregano or basil leaves; 250 g (9 oz) mascarpone cheese; 150 g (5 oz) Gorgonzola cheese

Gorgonzola and Mascarpone Sauce

Preparation info

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

50 g (2 oz) butter
2 tablespoons finely chopped marjoram,

Europe
Italy
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Gently melt the butter in a saucepan – do not let it brown – and add the herbs. Add the mascarpone and Gorgonzola and warm through very gently until melted. Season with salt and pepper.