Fettuccine Gratinati Al Prosciutto |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Speciality of the restaurant Club del Doge at the Hotel Gritti Palace Venice and would normally use green tagliolini instead of fettuccine but fetuccine is more widely available. 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:
1. 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.
2. Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute.
3. Cook the fettuccine in boiling, salted water until al dente.
4. Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto.
5. Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste.
6. Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese.
7. Broil the dish until cheese and sauce turn a golden brown. Serve at once.
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