Gorgonzola sauce à la Olli

Ingredients for 2 servings:

• 100g Gorgonzola
• 200 ml cream
• some milk
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 sprig(s) rosemary
• 1 tsp honey
• Pepper, colorful
• possibly vegetable broth, granulated
• 1 tbsp clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Finely dice the onion and garlic and remove the rind from the Gorgonzola if necessary. Add the clarified butter to the pan, add the small sprig of rosemary, and fry the onions over medium heat until slightly translucent. Now add the garlic to the pan and fry, but do not let it brown. Add the teaspoon of honey, wait a moment until it is completely liquid, and then mix everything together. Be careful not to burn the honey—otherwise it will become bitter. Add the cream and bring to a brief boil. Add the Gorgonzola in small pieces and dissolve it in the sauce. It’s best to add only a portion of the cheese first and taste it; depending on the Gorgonzola and your taste, it might otherwise be too intense. Remove the rosemary sprig and season with freshly ground mixed pepper; salt is hardly necessary. I also add a little granulated stock (1-2 pinches) to taste; it rounds out the flavor nicely. If the sauce becomes too thick, thin it with a little milk to reach your desired consistency. We like to serve it with bacon-stuffed gnocchi, but it’s also delicious with a grilled steak.