CIPRIANI'S BAKED TAGLIOLINI WITH HAM

CIPRIANI'S BAKED TAGLIOLINI WITH HAM image

Yield 4 main courses

Number Of Ingredients 9

3/4 lb dried tagliatelle or tagliolini (green may be best)
1/2 c or 2 oz prosciutto, cut into julienne strips.
1/2 cup grated parmesan, plus extra
3 tablespoons butter
Bechemel Sauce: this makes 2 cups, (although 3/4 lb pasta needs 1/2 cup)
1/4 c unsalted butter
1/4 c flour
2 c cold milk
salt & white pepper

Steps:

1): For Bechemel Sauce: Melt butter in the top of double boiler or in heavy bottom saucepan over low heat. Whisk in flour and cook gently without browning, stir constantly, about 4-5 minutes. Take pan off heat and vigorously whisk in cold milk. when sauce is well-blended, return to stove and cook over medium heat, stirring constantly until it is thick and smooth. Use a wooden spoon and be sure to stir the sauce from the bottom and the sides of the pot. Let it come to a boil, then put the pot over simmering water and let it cook gently for another 10-15 minutes, stirring frequently. Season with salt & pepper. 2). Pasta: preheat the broiler. bring a large pot of water to boil, add tablespoon salt. Melt 1 tablespoon of butter in a large skillet over med high heat. add ham, cooking for a minute or 2, stirring. Cook pasta in rapidly boiling water for 2 minutes, al dente. Drain it well, and put pasta in the skillet. Toss it with the ham, adding another tablespoon of butter, sprinkle with half the cheese, toss well. Spread pasta evenly in a 2 quart ovenproof casserole dish. spoon the sauce over the top, sprinkle remaining cheese.. cut remaining butter into bits and scatter over top. Broil as close to heat as possible, for 1-2 minutes, until golden and bubbly. serve piping hot, passing bowl of grated cheese