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.
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
<br /> <br /> <br /> <br /> <br /> <span style="font-family:trebuchet ms;">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 complimenti all day!  This unique pasta shape is called foglie d olivo meaning olive leaves, of course any pasta would work.  </span><br /> <span style="font-size:130%;"><br /> <span style="font-family:trebuchet ms;">Pasta with Gorgonzola Cream Sauce</span></span><br /> <br /> <span style="font-family:trebuchet ms;">1 pound pasta</span><br /> <span style="font-family:trebuchet ms;">3 tablespoons butter</span><br /> <span style="font-family:trebuchet ms;">5 sage leaves</span><br /> <span style="font-family:trebuchet ms;">1/2 cup mascarpone</span><br /> <span style="font-family:trebuchet ms;">1/4 cup Gorgonzola cheese</span><br /> <span style="font-family:trebuchet ms;">a few slices of prosciutto, cut up</span><br /> <span style="font-family:trebuchet ms;">parmigiana cheese, grated</span><br /> <span style="font-family:trebuchet ms;">black pepper</span> <br /> <br /> <span style="font-family:trebuchet ms;">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.</span><br /> <span style="font-family:trebuchet ms;">Ricette by Chef Chuck's Cucina</span><br /> <br /> <div class="statcounter"><a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"><img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /></a></div>
