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.
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.