Fettuccine Dorine

Fettuccine Dorine


(c) Dorine S. Houston, 2007 


“What do you suggest?” I asked Josyane when she and her brother told me to get anything I wanted for dessert.  Josyane and I had just spent a year as classmates in a program for international learners of Spanish at the Universidad Complutense de Madrid.  My student “flying orange crate” flight home was out of Paris so I took the train there from Madrid (overnight and half a day) and since Josyane was a native Parisian, she invited me to spend a few days with her family first.  What a treat to see the City of Lights with a native!  This particular evening, she, her brother and I had gone to a neighborhood restaurant for dinner. 

Josyane and her brother conferred and then spoke to the waiter, who quickly returned with an assortment of plates.  The one he placed in front of me had a perfectly ripe pear, curls of chilled, unsalted butter and a thick slice of perfectly aged Roquefort.  They had ordered different pastries and gave me bites. 

“We want you to taste our good French food.” 

The bite of Roquefort forked together with some of the butter and a piece of the pear was pure bliss!  I have never forgotten how wonderful it tasted.  And I have ever since adored the combination of unsalted butter and good blue-veined cheese, not just Roquefort, but also Stilton, Gorgonzola, Cabrales, Maytag blue, any good blue I can lay my hands on.  It’s good on a cracker and extraordinary with a ripe pear.  I’ve been carrying on a romance with blue cheese of any kind paired with top quality unsalted butter ever since that fateful evening in Paris so long ago. 

Shouldn’t it be good in other contexts as well? 

I love fettuccine Alfredo, named for its creator.  If fettuccine is delicious with butter, cream and Parmigiano reggiano, wouldn’t it be good with butter, cream and Gorgonzola?  How about some fresh herbs? 

If Alfredo can name his creation for himself, then this combination shall forevermore bear my name. 


Fettuccine Dorine

4 T./2 oz./60g unsalted butter
1/2 cup/125ml heavy (double, whipping) cream (do not substitute anything lighter!) 
A few gratings nutmeg
A few grindings peppercorn melange 
6 oz./180g Gorgonzola, crumbled 
15-18 leaves fresh Genoa basil, chopped
3 sprigs fresh thyme, leaves stripped off

1 lb. fettuccine, cooked 

Garnishes:
2-3 oz./60-90g crumbled Gorgonzola 
1 large sprig thyme, leaves stripped off 


Melt the butter in a large, heavy-bottomed saucepan and vigorously whisk in the cream until very hot.  Whisk in nutmeg and pepper.  Remove from heat and beat in cheese, basil and thyme. 

When the fettuccine is al dente, drain and add to the sauce in the saucepan; toss well.  Transfer to a warmed serving bowl.  Top with additional crumbled Gorgonzola and thyme leaves.