Gorgonzola Farfalle with Crisp Prosciutto paired with Alicant
Mar 11, 2025
Gorgonzola Farfalle with Crisp Prosciutto
SERVINGS 4-6
Here is another simple elegant pasta dish. Prosciutto is crisped in the oven whilethe pasta is cooking. A simple gorgonzola sauce is created and folded through thecooked bowtie noodles and topped with the crisp prosciutto. Perfectly servedfor a special occasion with a glass of red wine while taking less than 15 minutes tocreate from taking the pot out of the cupboard!
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Tasting notes - Alicant
Alicant, with its inky, ruby color, has a complex and sophisticated profile.The aromas call to mind Mediterranean scrub, wild berries, licorice,chocolate liqueur, and inflections of autumnal herbs. The enchantingpalate is lively, fresh, powerful, and balanced. |
Ingredients
- 12 slices prosciutto
- 1 lbs farfalle pasta
- 1 Tbsp butter
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp flour
- 1 ½ cups 2% milk
- ¼ cup 35% cream
- 1 garlic clove
- 4 oz gorgonzola cheeseParmesan cheese for garnish
Directions
Preheat oven to 350°F
Gently tear the prosciutto. On a parchment-lined baking sheet arrange prosciutto pieces in twists or curls. Each slice will crisp as you arrange it, unlike bacon which will shrink. Place in the preheated oven and bake for 10 to 12 minutes, until crisp and deeply burgundy in color.
Bring a pot of salted water to a boil. Add the farfalle pasta and cook until al dente, according to package directions.
While the pasta is cooking, in a medium-sized saucepan, add the butter, olive oil, and flour. Place over medium heat and melt the butter, mixing constantly to form a roux. Pour in 1 cup of milk and whisk to prevent any lumps from forming, as the sauce starts to thicken, pour in the remaining milk, continuing to whisk, bring the pot to a rolling boil and boil for one minute. Remove from heat and whisk in the cream and garlic.
Strain and rinse the pasta and return it to the pot. Pour in half the sauce and add half the gorgonzola cheese. Toss to combine and transfer to a serving bowl. Drizzle the pasta with the remaining sauce and top with the remaining gorgonzola. Tuck in the prosciutto and sprinkle any crumbled bits over the top of the dish. Serve immediately.
This dish is best served the day it's made but can be kept in an airtight container in the fridge for up to 3 days.
Gambino Winery
Nestled off the coast of the Italian mainland, on the beautiful island of Sicily, you'll find our stunning gem- the Gambino Winery. Perched on the side of Mt Etna, an active volcano overlooking the Mediterranean Sea, the unique climate and soil conditions of this picturesque location is the perfect setting to produce the world's most exquisite wines.
Alicant
Grape: Cabernet Sauvignon
Color: Inky ruby
Aroma: Wild berries, Mediterranean herbs, licorice
Serve at: 64 - 68 °F
