b'I N G R E D I E N T S Gorgonzola SauceSalsa Gorgonzola2 tablespoons extra-light olive oil1 pound pancea or slab bacon, with the rind removed, cut in -inch dice In a nonstick saucepan, combine the extra-light olive oil and diced bacon. 4 tablespoons buer Cook over medium heat, stirring well, until the bacon is nicely-browned, about 6 garlic cloves, thickly sliced 3 to 4 minutes. Using a sloed spoon, transfer the bacon to a dish lined with aonion, chopped paper towel and set aside. Dispose of the oil. cup white wine2 cups chicken broth In the same saucepan, cook the garlic and buer over medium-low heat for 1 cup heavy cream 3 minutes. Add the onion and cook, stirring well, for 3 more minutes. Bring thecup crumbled Gorgonzola orheat to high, add the wine, stir well, and cook for 2 to 3 minutes until reduced blue cheese by two-thirds. Add the cream and broth, bring to a boil, and then simmer for Salt and pepper to taste 20 minutes, stirring well. Add the cheese and pancea or bacon; cook, stirring well, for 10 more minutes until the cheese has all melted and the sauce has thickened. Cook the sauce a lile more if you like it thicker. Adjust salt and pepper to taste. Keep the sauce warm until ready to serve.51'