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Tortiglioni Florentine.....
Tortiglioni Florentine in a Gorgonzola Cream Sauce with Frizzled Prosciutto
1 lb Tortiglioni pasta or other pasta of choice
1 Tablespoon extra virgin olive oil
6 slices prosciutto diced
2 Tablespoons extra virgin olive oil
½ Cup finely diced onion
½ Cup thinly sliced fennel
4 Cups Spinach, coarsely chopped
16 oz 2% milk or half and half if you are feeling crazy
½ lb crumbled gorgonzola cheese or about 2 Cups
¼ Cup fresh grated parmesan cheese
Pinch of kosher salt and pepper
1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.
3. Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.
4. Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted. Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper. Reduce heat to low and serve quickly, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day. Enjoy!
6 servings
Picture and recipe courtesy of...http://www.pickypalate.blogspot.com/
1 lb Tortiglioni pasta or other pasta of choice
1 Tablespoon extra virgin olive oil
6 slices prosciutto diced
2 Tablespoons extra virgin olive oil
½ Cup finely diced onion
½ Cup thinly sliced fennel
4 Cups Spinach, coarsely chopped
16 oz 2% milk or half and half if you are feeling crazy
½ lb crumbled gorgonzola cheese or about 2 Cups
¼ Cup fresh grated parmesan cheese
Pinch of kosher salt and pepper
1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.
3. Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.
4. Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted. Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper. Reduce heat to low and serve quickly, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day. Enjoy!
6 servings
Picture and recipe courtesy of...http://www.pickypalate.blogspot.com/