I created this recipe at Macef, the tradeshow, that I worked at in Milan, for a company called Mori Life Design. It was very popular and the crowds really enjoyed it, I heard complimento all day! This unique pasta shape is called foglie d olivo meaning olive leaves, of course any pasta would work.
Pasta with Gorgonzola Cream Sauce
1 pound pasta 3 tablespoons butter 5 sage leaves 1/2 cup mascarpone 1/4 cup Gorgonzola cheese a few slices of prosciutto, cut up parmigiana cheese, grated black pepper
Cook pasta in salted boiling water till al dente. In a large frying pan, heat butter, bruise sage leaves by crushing them and saute for about 2 minutes. Squeeze leaves and remove. Add mascarpone and Gorgonzola cheese, stir till melted. Add cooked pasta to pan along with some pasta water, I used 2 ladles. If cream sauce is too thick add more pasta water. Sprinkle prosciutto, black pepper and parmigiana cheese on top. Ricette by Chef Chuck's Cucina
Hello Joe!! I hope all is well with you and your family! Yes, I like that salty additive of prosciutto! In Italy I recently used Bresaola which is hard to find in America. Thank you :)
What a wonderful dish!This is delicious! Iris.
ReplyDeleteHello Iris, Please try, Thank you :)
ReplyDeleteThe pasta looks great Chuck... sprinkling it with prosciutto takes it to another level!
ReplyDeleteHello Joe!! I hope all is well with you and your family!
ReplyDeleteYes, I like that salty additive of prosciutto!
In Italy I recently used Bresaola which is hard to find in America.
Thank you :)