Monday, March 20, 2006
Toasted Penne with Gorgonzola

1/4 cup olive oil
3 garlic cloves, diced
1 cup chopped prosciutto
1/2 lb penne
1/3 cup pine nuts
4 cups chicken broth, divided
1/4 cup lemon juice
1/4 cup brandy
salt and pepper to taste
1 cup crumbled gorgonzola cheese
1/2 cup chopped parsley

In a large skillet, combine olive oil, garlic and prosciutto. Cook on medium-low heat for 7-8 minutes. Add the penne and pine nuts, stirring well to coat. Add 1 cup broth and bring to a boil. Stir to coat and cook until broth almost evaporates. Repeat process with remaining 3 cups of broth until broth is totally absorbed. Add lemon juice, brandy, salt and pepper; stir well to coat. Let liquid cook down. Stir in gorgonzola and parsley. Serve immediately. Makes 4 servings.

Sweetnicks' Notes: Skip gorgonzola completely next time and use spinach instead, heating through until wilted. Didn't add parsley.

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