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Tagliolini gratinati al prosciutto




Source of Recipe


'The Harry's Bar Cookbook


Recipe Introduction


Egg pasta with ham au gratin


List of Ingredients




* salt
* 3 tablespoons (45 gr) unsalted butter
* 1/2 cup (about 2 ounces or 60 gr) prosciutto, cut into julienne strips
* 3/4 pound (330 gr) dried tagliolini or tagliatelle (egg pasta)
* 1/2 cup (65 gr) freshly grated Parmesan cheese, plus extra to pass at the table
* 1/2 cup (125 ml) Béchamel Sauce

Recipe



Preheat the broiler.

Bring a large pot of water to a boil and add a tablespoon of salt.

Melt 1 tablespoon (15 g) of the butter in a large skillet over medium-high heat. Add the ham and cook it for a minute or 2, stirring constantly. Cook the pasta in the boiling water for 2 minutes or until al dente. Drain it well in a colander, and put it in the skillet. Toss it with the ham, add another tablespoon (15 g) of the butter, sprinkle with half the Parmesan, and toss well.

Spread the pasta evenly in a 2-quart (2 liters) ovenproof casserole. Spoon the sauce over the top and sprinkle with the remaining Parmesan. Cut the remaining butter into bits and scatter over the top. Broil as close as possible to the heat source until golden and bubbly, about 1 to 2 minutes. Serve immediately and pass around a small bowl of grated Parmesan cheese.

Serves 6 as a first course or 4 as a main course