Wednesday, February 9, 2011
Chef Chuck's Pasta with Gorgonzola Cream Sauce
Pasta con Salsa di Panna Gorgonzola
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
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