This delicious pasta sauce, created by Executive Chef Jon Emanuel, won second place at the 2015 Pasta in the Park event in Colorado Springs!
Makes about 1 quart
3 T olive oil
3 T all-purpose flour
2 C heavy cream
¼ C roasted garlic, mashed into a paste
2 oz prosciutto, cut into thin strips and gently browned in a pan with a little olive oil
4 oz Gorgonzola cheese, crumbled
Salt and pepper to taste
Toasted walnuts, lightly chopped for garnish
Fresh mint chiffonade for garnish
In a small skillet, heat the olive oil until hot. Whisk in the flour until a paste (roux) forms. Remove from heat and set aside.
In a medium, nonreactive saucepan, heat the cream over medium-high heat until simmering. Remove from heat and add the roux by whisking it in briskly. Return to heat and continue to whisk gently until a simmer is reached. Reduce heat and allow to gently simmer for about 5 minutes.
Whisk in the sherry and the roasted garlic. Return to a gentle simmer.
Add the prosciutto and Gorgonzola. Stir to mix in, taste, and season with the salt and pepper. Heat until warmed through.
Serve over warm pasta and garnish with walnuts and mint.