Discover Italian
 | ||||||
Municipio di Pordenone
Tagliatelle verdi gratinate al prosciutto
Baked spinach noodles with ham
Ingredients for 6
1 lb dried spinach tagliatelle
Salt
1 cup prepared béchamel sauce
4 tbsp. unsalted butter plus extra for buttering
¼ pound prosciutto, cut into julienne strips
¾ cup freshly grated Parmesan cheese
Freshly grated pepper
Béchamel sauce
Makes 1 cup
3/4 cup milk (not fat free)
2 teasp unsalted butter
2 tbsp. all purpose flour
1/2 teasp salt
Pinch of freshly grated nutmeg
Preparation:
In a small saucepan, heat the butter, add the flour and stir till smooth and golden, add the milk, a little at the time and continue stirring and cooking till you obtain a smooth gravy. Add salt and nutmeg.
Bring a large pot of salted water to a boil, add tagliatelle.
Heat 2 tbsp. of butter in a large skillet, add prosciutto and cook, stirring, for a minute. Cook the tagliatelle till al dente. Preheat the broiler. Drain the tagliatelle and toss them in the skillet with the prosciutto. Add the remaining butter, half the cheese and generous pepper.
Spread the pasta in a buttered baking dish. Spoon the béchamel on top, sprinkle with the remaining Parmesan and dot with some butter.
Broil till golden and bubbly and serve immediately
