Cheese saccottini with crispy prosciutto

If you’re looking for a pasta dish that combines elegance with irresistible flavor, these cheese-filled saccottini with crispy prosciutto are an excellent choice. The filled pasta is coated in a smooth, velvety sauce, while the crispy prosciutto adds a wonderful contrast in texture.

The aroma of white wine and the subtle touch of basil pesto add depth and character, creating a dish that is wonderfully fragrant and appetizing from the very first bite. It is quick and easy to prepare, without any complicated techniques, making it perfect for a special everyday meal or a lovely dinner with friends and loved ones.

Cheese saccottini with crispy prosciutto

Galatia Pamboridis

If you’re looking for a pasta dish that combines elegance with irresistible flavor, these cheese-filled saccottini with crispy prosciutto are an excellent choice. The filled pasta is coated in a smooth, velvety sauce,while the crispy prosciutto adds a wonderful contrast in texture.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Pasta

Servings 4

Ingredients

  

• 2 X 250 grams packages of cheese-filled saccottini
• 2 Tbsp olive oil
• 100 grams prosciutto thinly sliced
• 30 grams unsalted butter
• 2 garlic cloves finely chopped
• 125 ml white wine
• 100 ml heavy cream
• 2 tsp basil pesto
• 2 Tbsp grated Parmesan cheese

Instructions

 

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a frying pan over medium-high heat. Add the prosciutto slices and fry, turning them occasionally, until crispy. Transfer them to a plate lined with paper towels and leave them to cool. If they are not completely crisp at this stage, they will crisp up further as they cool.
• Add the butter to the pan, followed by the garlic. Sauté until the garlic turns golden brown. Add the white wine and let it simmer for about 1 minute, allowing the alcohol to evaporate.
• Add the cheese-filled saccottini directly from the freezer to the boiling water. Cook for 3 minutes.
• Add the heavy cream, drained saccottini, and basil pesto to the pan. Stir gently over low heat for about 1 minute, until the sauce comes together and thickens slightly. If the sauce is too thick, add a little of the pasta cooking water. Season with plenty of freshly ground black pepper.
• Serve immediately, sprinkled with the grated Parmesan and crumbled crispy prosciutto.

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