See Also: Fettuccine with Gorgonzola Sauce(recipes)
Fettuccine Gorgonzola with Sun-Dried Tomatoes(recipes)
Hanover, house of(encyclopedia)
Gorgonzola Sauce(recipes)
Scallops and Marinara Sauce on Spinach Fettuccine(recipes)
Gorgonzola(recipes)
Gorgonzola(dictionary)
Gorgonzola(dictionary)
Polenta with gorgonzola(recipes)
Hanover(tourism)

Hanover, house of (sh) and Fettuccine with Gorgonzola Sauce (recipes)


Hanover, house of (sh)




British royal house of German origin.

It was descended from George Louis, elector of Hanover, who succeeded to the British crown as George I in 1714. The dynasty also provided the monarchs George II, George III, George IV, William IV, and Victoria. By the Act of Settlement (1701) the crown was to go to Anne (of the house of Stuart) and then, if she lacked issue, to Sophia (1665-1714), electress of Hanover (granddaughter of James I) and her descendants. The house of Hanover was succeeded in 1901 by the house of Saxe-Coburg-Gotha, renamed in 1917 the house of Windsor.


Fettuccine with Gorgonzola Sauce (recipes)


Fettuccine with Gorgonzola Sauce

Yield: Makes 4 servings



Ingredients:



8ounces fettuccine

2teaspoons olive oil

1/2pound asparagus, cut into 1-inch pieces

1leek, cut into 1/2-inch pieces

1medium red bell pepper, cut into short strips

2cloves garlic, minced

1can (15 ounces) artichoke hearts, drained and quartered

1cup cherry tomato halves

Gorgonzola Sauce (recipe follows)

1/4cup grated Parmesan cheese or crumbled Gorgonzola

Cherry tomatoes for garnish (optional)









Preparation:





1.Cook fettuccine according to package directions. Drain in colander. Place in large warm bowl; keep warm.2.Meanwhile, heat oil in large skillet over medium heat. Add asparagus, leek, bell pepper and garlic; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Add artichoke hearts and tomatoes; cook 2 to 3 minutes or until hot. Add to fettuccine.3.Prepare Gorgonzola Sauce.4.Pour Gorgonzola Sauce over fettuccine; toss. Sprinkle with Parmesan cheese. Garnish, if desired.







Gorgonzola Sauce

Yield: Makes about 2-1/2 cups



Ingredients:



3tablespoons butter or margarine

1/4cup all-purpose flour

2cups milk

1/4cup canned vegetable broth

1/2teaspoon black pepper

4ounces Gorgonzola, crumbled









Preparation:





1.Melt butter in small saucepan over medium heat. Stir in flour. Cook and stir 2 to 3 minutes or until bubbly. Gradually stir in milk, broth and black pepper. Cook until thickened, stirring constantly.2.Reduce heat to low. Stir in cheese until melted.