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[carlo3b]

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Broccoli Gorgonzola Fettucini

Italians love broccoli, I prepare it often as a side dish and as a ingredient in our main meal. Broccoli, a member of the cabbage family, and is close relative to the cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk).

• 1  bunch broccoli, broken into small flowerets (tough stems removed)
• 4  ounces butter
• 4  large garlic cloves, chopped
• 2  large whole green onions, finely chopped
• 1/2  cup heavy cream
• 1/4  lb Gorgonzola cheese, crumbled, (or blue cheese)
• 1/4  lb parmesan cheese, grated
• 3/4  lb fresh fettuccini
• 1  teaspoon salt
• 3-4  teaspoons fresh ground pepper

   1. Steam broccoli until just tender, then chop. You should have about 21/4 cups.
   2. Melt butter in large skillet.
   3. Add garlic, green onion, and broccoli; saute for 3 minutes. Stir in cream, salt, and pepper and cook at a gentle boil till thickened slightly.
   4. Toss sauce with hot pasta in a serving bowel.
   5. Add Gorgonzola cheese and toss to coat.
   6. Add Parmesan and toss again.
   7. Serve immediately with extra grated cheese and pepper.