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Recipe for :

Tagliatelle with Gorgonzola Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"If you love Italian food then this is a must to try for yourselves!"


25g butter, plus extra for tossing the pasta
225g Gorgonzola cheese
150ml double or whipping cream
30ml tablespoons dry vermouth
5ml teaspoon cornflour
15ml tablespoon chopped fresh sage
450g tagliatelle
salt and ground black pepper

  • Melt 25g butter in a heavy saucepan ( it needs to be thick based to prevent the cheese from burning). Stir in 175g crumbled gorgonzola cheese and stir over a gentle heat for about 2 - 3 miutes until melted.
  • Whisk in the cream, vermouth and cornflour. Add the sage; season. Cook, whisking, until the sauce boils and thickens.
  • Boil the pasta in plenty of salted water according to the instructions on the packet. Drain well and toss with a little butter.
  • Reheat the sauce gently, whisking well. Divide the pasta among 4 serving bowls, top with the sauce and sprinkle over the remaining crumbled cheese. Serve immediately.

Serves 4

Martin James