Giovanni50 that choice is up to you. Personally I would use more cheese in proportion to tomato and I would work it directly into the sauce, but hey, you are the one developing a recipe. So do what works for you.
The flavors do match well together. But splurge on a good gorgonzola dolce. You can't count on good fresh tomatoes quite yet so buy the best canned ones you can find. Keep the herbs to a minimum; I don't think basil matches well with gorgonzola but fried sage does. Use lots of butter and think about a penne type pasta shape.
You beat me to it, pierino! I was going to say sage is a great flavor with tomato and gorgonzola. In fact this has given me ideas for Saturday night's supper!
I agree with jmburns. In the summer, I love to make a "caprese" salad made with slices of gorgonzola instead of mozzarella, on a bed of butter lettuce.
7 Comments
Wouldn't work?
Do you mean to use it in sauce or as a topping?
Voted the Best Reply!