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Cookingbook.co - Hello my friend Cooking Book, At this time i will be sharing food about how to cook Proscuitto and Gorgonzola Pasta , we have provided a complete how to cook with the spices. Hopefully the contents of this Cooking Book post that we write you can understand. Okay, here's how to cook it.Title : how to cook Proscuitto and Gorgonzola Pasta
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Proscuitto and Gorgonzola Pasta
Just because you’re gluten-free doesn’t mean you can’t still enjoy pasta. Plenty of manufacturers offer varieties made from rice, corn, and even quinoa!
Makes 2¹⁄2 cups of sauce
Ingredients
3 tablespoons unsalted butter
3 tablespoons corn flour
2 cups medium cream, warmed
2 tablespoons minced prosciutto ham
¹⁄2 cup crumbled Gorgonzola or blue cheese
¹⁄4 teaspoon ground nutmeg
¹⁄2 cup walnut pieces, toasted
Salt and pepper to taste
One prepared box of gluten-free pasta
1.Melt the butter and stir in the flour. Sauté, stirring for 4 to 5 minutes over medium-low heat. Add the warm cream, whisking constantly until thickened
to desired consistency.
2.Remove from the heat and stir in the prosciutto, cheese, nutmeg, walnuts, and salt and pepper. Serve immediately over the pasta.
Cream of the Crop
You can add herbs, stock, or even bacon to a rich cream sauce. You can add cheese such as mascarpone or some prosciutto ham! The addition of
mushrooms adds body and flavor too! You can adapt a cream sauce to loads of fish, meat, and vegetable dishes and benefit from the lush flavors.
Party Pasta with Chicken
You can omit the step that involves dredging the chicken in the flour-herb mixture and still come out with a delicious and festive dish that’s easy to pull together for a
mid-week dinner.
Serves 4
Ingredients
¹⁄2 cup olive oil
¹⁄2 cup finely chopped sweet red pepper
¹⁄2 cup finely chopped yellow summer squash
1 bunch scallions, chopped fine
2 cloves garlic, chopped fine
¹⁄2 cup rice or corn flour
1 teaspoon salt
¹⁄2 teaspoon pepper, or to taste
¹⁄2 teaspoon dried thyme
³⁄4 pound boneless, skinless chicken breast, cut into bite-sized pieces
¹⁄2 cup chicken broth
8 ripe plum (Roma) tomatoes, chopped, or 1¹⁄2 cups canned
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon red pepper flakes, or to taste
1 pound rice pasta, cooked
1 cup freshly grated Parmesan cheese
1.Heat the olive oil and add the pepper, squash, scallions, and garlic. Sauté over medium heat, stirring frequently. While the vegetables are sautéing,
mix the flour, salt, pepper, and thyme on a piece of waxed paper.
2.Dredge the chicken in the flour mixture and sauté along with the vegetables. Add the broth, tomatoes, oregano, basil, and plenty of red pepper flakes.
Cook, uncovered, for 10 minutes to make sure the chicken is done.
3.Add the rice pasta to the pan of sauce and mix. Sprinkle with plenty of Parmesan cheese and serve.
Rice Pasta
Rice pasta is available online and at Asian markets. Many supermarkets also carry it. Soba — Japanese noodles — have both buckwheat flour and
wheat flour in them and sometimes the contents are listed in Japanese characters.
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