For 4 sauce servings with meat or two pasta servings you need
a good gorgonzola style cheese. For cooking I find the local Simozola quite acceptable
150-2 00g Gorgonzola style cheese, cut into 10mm or smaller cubes
200-250ml cream; for a salad dressing use 150ml cream
A twist of ground black pepper
A squeeze of lemon juice (optional)
For salad dressing: 100ml Greek style plain yoghurt
Place the cheese and the cream over medium heat and gradually heat, stirring continually to melt the cheese.
Taste and adjust the seasoning. Only add salt if you feel it needs it.
Serve warm with roast or grilled chicken, with veal or beef steaks.
Delicious as a pasta sauce, served with the pasta of your choice.
If serving as a salad dressing, add the yoghurt to the cooled sauce and serve at room temperature.
To prepare the chicken breasts for this dish
1 chicken breast per person
10ml canola oil per chicken breast
1 clove garlic, crushed
2ml Ina Paarman’s Italian Cheese Sprinkle per chicken breast (or use a mix of salt, pepper and oregano)
Slice the chicken breasts horizontally. If you do not slice them through, you can butterfly them. Place the breasts on a board and using a mallet gently flatten them to an even thickness of about 5mm.
In a shallow dish place the oil, garlic and seasoning, Stir to blend the flavours.
Dunk the beasts in the oil, ensuring that they are evenly coated and let them stand for about 30 minutes
Heat a grill pan and fry the breasts for about 2 minutes per side. As they have an oil coating there is no need to oil the pan.
Cooks tip: After turning the chicken I place a pot lid over them to retain the moisture.
Serve hot or at room temperature.