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Recipe for :

Tagliatelle with Gorgonzola and Ham

This recipe comes from The PanHandler 2001 catalogue. Who or what is The Panhandler I hear you ask. This is what the Introduction in their catalogue said:

"Established since 1988, The Panhandler is located at the 3rd floor of the Prince's Building in Hong Kong. Now this year we have opened our second shop in Cheltenham in England. This catalogue is an introduction to our range (cooking utensils and accessories). Many of the items that we offer are professional in quality, and are the kind of utensils used by the world's top chefs in the world's top kitchens".

If anyone wants contact details then email Hub-UK <click here> and we will put you in touch.

The delicious recipes featured in their catalogue come from enthusiastic home chef (and architect) Tim Forster-Wright.

Warning: this dish is delicious but mega rich. Only cook it a couple of times a year.


200 gms Dried Tagliatelle
1 tbsp vegetable oil
1 tsp salt
1 dstspn butter
200 GMs cooked Ham
3 cloves garlic crushed
150 GMs Gorgonzola cheese
1 dstspn snipped Chives
200 mls fresh cream
2 tbsp white wine
1 tsp Italian seasoning
Black pepper

  • Cut the cooked Ham into thin strips and dry fry in a non-stick wok with the Garlic for 2 to 3 minutes to heat through. Remove from the pan and drain on kitchen towel.
  • Slowly melt the butter in the wok. Crumble the Gorgonzola cheese and add to the melted butter. Stir over a gentle heat until the cheese melts.
  • Pour in the cream and wine stirring continuously. Add the Ham, Italian seasoning, snipped chives and season to taste. Continue to stir and cook until the sauce thickens.
  • Place cold water, oil and salt in a large saucepan and bring to the boil. Add the Tagliatelle and cook for 8 to 10 minutes until al dente. Drain and rinse in boiling water. Serve by pouring sauce over the Tagliatelle.

Tim Forster-Wright

© Tim Forster-Wright