WHAT’S COOKING: Black and blue pasta (pappardelle with Black Forest ham and blue cheese)
Or we could be really pretentious and call it ‘pappardelle con prosciutto della Foresta Nera e Gorgonzola’. But let’s not.
Black Forest ham, a dry-cured smoked ham from the Black Forest region of Germany, has been a Protected Geographical Indication in the European Union since 1997. Its distinct flavor comes from the traditional and at least partially crafted manufacturing process within Germany. Although not recognized outside the EU, Black Forest ham's rich taste makes it an excellent addition to dishes like pasta.
To create a pasta dish with Black Forest ham and blue cheese, start by cooking pappardelle noodles in salted boiling water until al dente. Reserve 2 ladles of pasta water before draining. In a pot, sauté chopped onions until soft, then add garlic and mushrooms. Cook until the liquid is reduced, then add white wine and reduce further.
Stir in diced Black Forest ham, blue cheese, and crème fraîche. Add frozen peas and heat the sauce through. Finally, toss the cooked pasta with the sauce, adding reserved pasta water for a creamy texture, and serve immediately.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
