Garlic Bread with Gorgonzola sauce

Uzie's was an excellent Northern Italian restaurant on New York's Upper East Side. I never ate there, but several of their surviving recipes really captivated my taste buds. Their Pollo Scapariello for example, was one of the best I've made. Here is one of their other offerings I'm sure you'll enjoy. It's a great first course and goes well with a fresh green salad and Dijon mustard vinaigrette.

Garlic Bread with Gorgonzola Sauce

2 loaves Italian Bread
1/3 cup olive oil
1 T. minced garlic
Pinch of oregano
Pinch of basil
Gorgonzola Sauce

1. Cut bread lengthwise and brush with mixture of olive oil and spices.
2. Treansfer bread to broiler and cook until lightly browned. Cut bread into 2-inch pieces and pour gorgonzola sauce over the pieces. Serve hot.

Gorgonzola Sauce

6 T. unsalted butter
1 T. shallot, minced
1 T. garlic, minced
5-6 T. flour
1 pint light cream
1/2 pound Gorgonzola cheese
1/4 cup freshly grated parmesan cheese
salt and pepper to taste

1. Heat large skillet over medium-low heat. Add garlic and shallots and simmer until soft. Add 5-6 T. flour, combine and stirring constantly to remove lumps.
2. Add cream, bring to a boil. Reduce heat to low and simmer for 15 minutes.
3. Turn off heat; add gorgonzola cheese, stirring until blended. Add parmesan cheese, salt and pepper to taste.

Serves 6-8