1/2 cup Fine dry breadcrumbs
1 tbsp Olive oil
1 1/2 tbsp All-purpose flour
1 1/2 cup 1% low-fat milk, heated
1/2 tsp Ground nutmeg
Salt and freshly ground black pepper, to taste
3 large Eggs, lightly beaten
1 1/2 cup Mozzarella cheese, part skim milk, grated
15 oz Cont. nonfat ricotta cheese
2 oz Prosciutto, cut in 1/4" dice
4 tbsp Parmesan cheese, fresh grated
1 lb Fettuccine
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Preheat oven to 375øF. Lightly oil a 9-inch springform pan or coat it with nonstick spray. Coat pan with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
In a large heavy saucepan, heat oil over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slighly thickened, 3 to 4 minutes. Add nutmeg and season with salt and pepper. Transfer to a large bowl; let cook for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto and 2 tablespoons Parmesan. Mix well.
Meanwhile, cook fettuccine in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Add to cheese mixture and mix well.
Spoon pasta mixture into prepared pan. In a small bowl, mix remaining 1/4 cup breadcrumbs and 2 tablespoons Parmesan. Sprinkle evely over timbale.
Bake timbale for 40 to 55 minutes, or until bubbly. Set stand for 10 minutes. Run a knife around the inside edge of the pan. Remove ring and blace timbale on a platter. Cut into wedges and serve.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days. The timbale can be prepared with either yellow (plain) or green (spinach)= fettuccine. Recipe by: Eating Well (November 1997)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 3, 1998
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