Pasta with Spinach Cream, Gorgonzola and Prosciutto
Pasta al Sugo di Spinaci, Gorgonzola e Prosciutto
Get Nick's eBooks!
For IPad®, IPod Touch®, IPhone®, Nook®, Kindle®, Mac®, or PC.
1 box (10-oz) of Frozen Spinach, or 1 large bunch of Fresh Spinach, blanched
4 Tablespoons Olive Oil
4 large Garlic cloves, thickly sliced
½ cup White Wine
1 cup Chicken Stock
1 cup Cream
¼ teaspoon freshly ground Black Pepper
¼ pound Prosciutto, thinly sliced and cut into ribbons
½ cup (2 ounces) crumbled Gorgonzola cheese
¼ cup (1 ounce) freshly grated Parmesan cheese
1 pound dry Pasta (Penne Rigate, Ziti or Tortiglioni )
Bring a large pot of salted water to a boil.
Drain the spinach of excess moisture by pressing the leaves between two plates or simply squeezing by hand.
Heat 3 tablespoons of the olive oil in a large sauté pan or skillet and gently cook the garlic until it is golden brown, about 1 minute. Add the spinach and cook a minute more. Pour on the wine and simmer to reduce the liquid by half, about 2 minutes. Add the chicken stock, cream and black pepper. Bring the sauce to a boil then simmer to a nice sauce consistency, 10-12 minutes. Cool the sauce slightly and pour into a blender. Process it to a smooth cream.
Heat a sauté pan over medium high heat and fry the Prosciutto in the remaining olive oil until it is crisp and brown, about 3 minutes. Scoop the prosciutto out of the pan and drain on a paper towel. Pour the spinach cream sauce into the pan the prosciutto was cooked in. Stir in the Gorgonzola cheese and gently warm the sauce until the cheese has melted 1-2 minutes.
Cook the pasta in the boiling water according to the directions on the package. Drain and return to the empty pot. Pour the spinach sauce over the pasta and simmer over low heat, stirring constantly until the pasta is well coated, 1-2 minutes. Remove from the heat and turn the pasta out onto a warm serving dish. Sprinkle with the crisp prosciutto and the Parmesan cheese. Serve immediately.
©2013 Nick Stellino Productions