Fettuccine Gratinati Al Prosciutto
- Reviews 2
Ready In: 55 mins
Serves: 5-6
Ingredients
- 1 1⁄2 ounces butter
- 2 tablespoons flour
- 7 fluid ounces hot milk (milk heated to just under boiling)
- 3 1⁄2 ounces butter
- 5 ounces prosciutto, cut into thin strips
- 1 lb fettuccine
- salt, to taste
- black pepper, to taste
- 5 ounces freshly grated parmesan cheese
Directions
- Melt the 1 1/2 oz of butter and stir in the flour to make a roux. Stir and brown the flour butter mixture for 3 minutes.
- Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute.
- Cook the fettuccine in boiling, salted water until al dente.
- Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto.
- Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste.
- Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese.
- Broil the dish until cheese and sauce turn a golden brown. Serve at once.
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