500g cooked macaroni
2 tablespoons chopped escarole
1/4 cup butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
1/2 liter fresh heavy cream
150g cooked prosciutto, cut into thin strips
Salt and nutmeg to taste
500g cooked macaroni
2 tablespoons chopped escarole
1/4 cup butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
1/2 liter fresh heavy cream
150g cooked prosciutto, cut into thin strips
Salt and nutmeg to taste
Blanch the escarole in water with a pinch of salt and drain
In a saucepan, combine all the ingredients except the prosciutto
Let it simmer
Add the escarole and prosciutto and serve over the macaroni.
