Traditional regional recipes of the riviera

Rigatoni with Gorgonzola and Parma ham (Plat)

rigatoni with gorgonzola and parma ham



6 People

Rigatoni: 480 grams
Gorgonzola: 200 grams
Slices of Parma ham: 6 slices
Pepper : 6 Rounds
Coarse salt: 15 grams
full cream liquid: 3 centiliters
Curly parsley: 1 / 2 bunch
Olive oil: 3 centiliters

Recipe provided by :

Rigatoni with gorgonzola and parma ham

Cook rigatoni al dente in a pot of boiling salted water, then drain.
Put them then in a dish and drizzle with olive oil.

Melt the gorgonzola in a large skillet, then add cream and pepper. Reheat the rigatoni and mix in the sauce.

Serve in bowls and add the slices of prosciuto, then garnish with a few sprigs of parsley.

Gorgonzola can be replaced by another cheese such as Bleu d'Auvergne or Fourme d'Ambert.

Vue mer : crédit photo Aseed