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Thanks Gina and blindowl............I will try that Boursoin this week!

Oooh, the toasted pine nuts idea sounds great! Making this for dinner tonight, but not sure if I have pine nuts lying around... I seem to recall all of the groceries stores being out of them last time I looked for them (very weird.... I gave up after three stores!)

Never found a decent Sfogliatelle where we live. A few years ago we became so desparate we learned to make them. Found a recipe in Nick Maglieri's dessert book. Have been making them a few times a year ever since. They are a labor of love as they take at least two days and each time I have to re-learn the shaping. They are not easy. One bakery here did make them but you had to catch them just as they were taken from the oven as they stored them in refrigerated cases which made them tough and soggy at the same time. Of course in the North End of Boston they never seem to be refrigerated, selling out in a few hours and without the American hysteria about spoilage.

Jackie,

I don't think Fontina will work with this recipe per se. The secret here is that the gorgonzola's very creamy texture and high fat content means that it simply melts right into all the other ingredients and disappears as a solid form, coating the pasta with its fat and flavor.

To duplicate that, I think you would need something that can melt in a similar way. Otherwise you are going to wind up with stringy globs; finely grated Fontina would make teeny stringy globs. A very creamy soft-ripened robiola, like La Tur, would work, maybe. If you can find it, Stracchino would probably melt similarly. I'd have to test it out for you to give a definitive answer.

I made this recipe tonight and it is simply marvelous! The balance and interplay of flavors is just perfect. I actually scaled the ingredients down by half to make a single (big) serving for myself. Worked just fine.

A few points - the ingredient amounts in the recipe are spot on, resist the urge to tinker. Also there's no need to add parm, pine nuts or more pasta (yeesh) everything the recipe needs is already there. Use top-notch ingredients - great pasta, organic veggies and herbs plus a good quality gorgonzola dolce (not "gorgonzola crumbles") and you'll be well rewarded!

Lastly, the big idea with this dish is the mellow subtlety of flavors and textures. It's not supposed to be a big Gorgo bomb. Just follow the recipe and you won't go wrong.

Oh, goody! I was going to make Zucchini Tarte Tatin with Polenta for dinner: http://guiltykitchen.com/?p=227 - But it's a little too labor/time intensive for my liking for this evening, so I am thrilled to have this lovely sounding recipe to try! Our zucchini is coming in like crazy (but sadly, the tomatoes are not), and I have made soup, breads, casseroles, plain ol' sauteed with Parmesan, fried, and I've even managed to "gift" some friends and family members with zucchini. Amazingly enough it's STILL coming in! I look forward to trying this tonight - Thanks for sharing!

I made this Thursday night. Doubled the recipe. I increased the shallots and garlic (just because!) and used the gorgonzola from Costco (Bel Gioioso) and added a bit more at the end to bring the sauce together. Loved it! This is definitely a repeater.

Just made this. It's probably the cheese I picked (some generic gorgonzola crumbles, the only choice at my market), but I think it would have been PERFECT if I had used a whole pound of farfalle instead of just 1/2. It would have cut the strong cheese taste a bit, and my husband would have been happier with the diluted veggies.

In any case, it's definitely on my make-again list! Thanks!!!

Congratulations Gina! A well-deserved honor for a wonderful, generous woman and a fabulous chef - HURRAY for you! You are an inspiration to so many people.

Ed -- thank you for this wonderful post. I am shocked and saddened to hear of Stanley Tucci's wife's passing. What devastating news. His poise, warmth and sense of humor that night didn't betray a thing. Amazing. I had the distinct honor of sitting next to Gina when they announced her name. There was a palpable, collective joy in the house when it happened. It was a long time coming and so well deserved. Gina -- the award is a testament to how very full of life you are. How lucky NYC is to continue to enjoy your talents!

I wish I could find sfoglia here in the US as good at those at Pasticceria Carraturo! My husband and I stayed in Napoli for a week this spring and our hotel, Hotel Casanova, was directly across from Carraturo. We got delicious, warm sfoglia and cappucinos there every morning. Best breakfast ever!

Ciao Gina! I'm firmly on the spremuta bandwagon--I posted about blood oranges a couple weeks ago, and just this week, about a lovely spremuta d'arancia that I like to enjoy with my morning oatmeal. Mmmmm....

Hope you're enjoying yourself a Roma ;)