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| >Gorgonzola, Parma ham and rocket pasta |
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| Demo 1 |
50g (2oz) butter
150ml (5fl oz) single cream
175g (6oz) Gorgonzola cheese, crumbled
50g (2oz) grated mozzarella
200-250g (7-9oz) dried pasta
1 large handful of rocket leaves
Pepper
4 slices of Parma ham, torn into pieces
4 tablespoons walnut oil (optional)
Warm the butter and single cream together in a pan, add the Gorgonzola and mozzarella and gently melt over a low heat.
While making the sauce, cook the pasta until tender. Drain and add to the finished sauce with the rocket. Season with a twist of pepper and divide the pasta into bowls. Arrange the Parma ham on top.
Drizzle with the walnut oil just before serving, if using. |
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