<http://schema.org/recipeInstructions>
" In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes. Reduce the heat to moderately low and add the Gorgonzola, cream and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat. In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain. Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan and parsley. Serve with extra Parmesan. Variations: Try the sauce and pasta with asparagus, green beans or just fresh herbs instead of the broccoli. Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino&amp;#039;s intense taste can take them on, and its acidity will cut the unctuousness of the sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2300/fettuccine-gorgonzola-broccoli-recipe-8293/>