Gorgonzola Sauce

4 cups heavy cream

3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”.)

3 T freshly grated Parmesan cheese

¾ t kosher salt

¾ t black pepper

3 T minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium high heat, then continue to boil rapidly for 45 to 50 minutes, until it is thickened, like a while sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt pepper and parsley. Whisk rapidly until the cheeses melt and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.