Creamy gorgonzola and anchovy sauce
Serves 4
• 1 Tbsp olive oil
• 2 spring onions, sliced thinly
• 1 clove garlic, sliced
• 8 anchovies, roughly chopped
• 150ml cream
• 150g gorgonzola
• 1 Tbsp thyme leaves
• ½ cup chopped parsley
• Freshly ground pepper
To serve
• ¼ cup toasted pine nuts
• Grated parmesan
1. Heat oil in a frying pan. Add onions, garlic and anchovies. Cook for 2 or 3 minutes. Add cream, gorgonzola and thyme leaves. Bring slowly to a simmer to melt cheese. Add parsley, plenty of freshly ground pepper and remove from heat.
