A brief moment of each day.

230/365–6 Hours my. . .

I have a difficult time taking my Italian cookbook seriously.  It tells me I was supposed to let my Gorgonzola breathe at room temperature for six hours prior to beginning my sauce, or it wouldn’t have the proper flavor. Sorry to break it to you Marcella, but half an hour produces an exceptional flavored Gorgonzola cream sauce to serve over gnocchi.

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