Indulge in Rich Flavors with Black Forest Ham and Blue Cheese Pappardelle
By Editor • September 1, 2026 • 2 min read
This evening, let’s embark on a culinary journey with a dish that pairs the rich flavors of Black Forest ham with the creamy intensity of blue cheese. While it might sound fancy in Italian as ‘pappardelle con prosciutto della Foresta Nera e Gorgonzola,’ we’ll stick to the straightforward name, letting the flavors speak for themselves.
As I strolled through the cold meats section at my local Checkers, I was greeted by an array of hams, but Black Forest ham stood out. Known for its deep flavor, this ham has a prestigious background, being a Protected Geographical Indication in the EU since 1997. This means that only hams produced in the Black Forest region of Germany can rightly claim the name. Despite its higher price compared to other hams, the unique, heavily cold-smoked taste of Black Forest ham makes it a worthy investment for any dish.
In addition to the ham, I couldn’t resist the charm of baby portabellini mushrooms, which I decided to keep whole for presentation. These little gems complement the broad ribbons of pappardelle pasta perfectly. Moving on to the cheese aisle, I opted for Gorgonzola, although my heart yearned for the pungent aroma of Pont-l’Évêque. Nevertheless, the robust flavor of Gorgonzola added a delightful creaminess to the sauce.
The sauce is simple yet packed with flavor; it includes diced ham, chopped blue cheese, sautéed onions, and garlic, alongside a splash of wine and crème fraîche. For a touch of freshness, frozen peas round out the dish beautifully. Remember, frozen peas are a quick and nutritious option that only need a couple of minutes to cook before being tossed with the pasta.
To prepare this delicious dish, start by boiling salted water for the pasta. Once it reaches a rolling boil, add the pappardelle, stirring immediately to prevent clumping. Cook until al dente, reserving a couple of ladles of pasta water before draining. In a heavy pot, heat some olive oil, then sauté onions until soft, followed by garlic. Add the mushrooms and cook until their juices are released, then pour in a glass of your favorite white wine, allowing it to reduce.
Next, mix in the Black Forest ham, Gorgonzola, and crème fraîche, followed by the frozen peas. Heat through before incorporating the reserved pasta water to create a silky sauce. Finally, toss the cooked pappardelle with the sauce and serve immediately, reveling in the comfort of this exquisite meal.
Source: www.dailymaverick.co.za
