Blue cheese is one of my most favourite things in the world! There are so many different types and strengths to choose from! Recently, I went away with Tim’s family to Bright in North-Eastern Victoria. Its alpine country up there, complete with stunning views, snow and gourmet delights. Many of which we sampled during our time in the town.
On the way back this year we stopped at Milawa Cheese Company shop. It was a must stop as there was a urgent need to supply cheese back home (although I didn’t know it at the time!), my cousin Jodie was in the throws giving birth and I promised her that instead of flowers, I would bring her a cheese platter when she had the baby. I guess this isn’t such an odd thing to take someone who has just give birth when you consider that she has been unable to eat any soft or blue cheese for 9 months! After taste testing I brought a double supply of some extra ripe Camembert and some Aged Milawa Blue. They also have a bakery there and I just had to have one of the Italian sourdoughs made from the 15 year old sour named George.
Totally insipried by the dense, strong, aged blue cheese that I picked up in Milawa; I hit the recipe books for a blue cheese recipe and found this little delight.
Blue Cheese Tagliatelle, as found in the Gourmet Vegetarian cookbook
serves 6
2 zucchinis
30g butter
1 garlic cloves, crushed
100ml white wine
100g blue cheese, crumbled
300ml pouring/whipping cream
500g white or green tagliatelle
2-3 tablespoons of freshly grated parmesan cheese
chopped flat leave parsley to garnish
Slice the zucchini. Melt the butter in a frying pan. Add the zucchinis and garlic and cook until tender. Stir in the wine, cheese, cream and a pinch of black pepper. Simer for 10 minutes.
Meanwhile cook the tagliatelle in a large saucepan of rapidly boiling salted water until al dente. Drain and rinse under wamr water and drain again.
Return the pasta to the pan. Add the sauce and toss through the pasta for a few minutes on low heat. Serve with sprinkled parmesane and parsley.
The recipe was super easy! I used far less cream than what was recommended. Probably about 100-150ml, as one of the creams I had in the fridge didn’t quiet seem right – so I decided to go with out. I of course uped the blue cheese content to account for this. For the zucchini’s I used a peeler and cut ribbions which looked really nice with the long tagliatelle. Needless to say this dish was delicious! I served it with a pear, rocket and parmesan salad and some Italian sourdough with butter. Props to Milawa for their fantastic produce, we’re hoping to be back up that way in later in the year. But if your a Melbourne local they have a sweet little shop in Carlton that you can visit, for a regular hit.
