Timballo di Tagliatelle al Prosciutto

Name: Timballo di Tagliatelle al Prosciutto (Tagliatelle and Prosciutto Mould)
Prep time: 55 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: Serves 4 as a main course
Cuisine: Italian
Ingredients: salt, pepper and grated nutmeg; 75 g (3 oz) parmesan cheese, grated; 600 ml (1 pint) béchamel sauce; 12 slices of prosciutto; 25 g (1 oz) butter; 375 g (12 oz) fresh tagliatelle

Tagliatelle and Prosciutto Mould

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
1 hr 5

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

You can prepare this timbale in advance and then reheat it in the oven. It is an attractive dish and looks even prettier sitting in a bed of peas.

Ingredients

600 ml (1 pint) béchamel sauce
75 g (3

Europe
Italy
Main course
Pasta
Mediterranean

Method

Preheat the oven to Gas Mark 4/180°C/350°F, if you are going to bake the mould straight away.
Season the béchamel sauce with salt, pepper and a light grating of nutmeg. Mix in the cheese. Taste to check the seasoning and keep the sauce warm.
Put