Penne alla Fiesolana recipe | Visit Tuscany
The sauce is made from a simple béchamel, a ‘trick’ of the cucina povera whereby common pantry staples are combined with smaller amounts of savory ingredients.
Ingredients
- 350 grams penne pasta
- 1 Tbls butter
- 1 Tbls flour
- 250 mls whole milk
- 3 Tbls grated parmesan cheese
- salt & pepper
- 100 gr prosciutto
- cubed or sliced into strips
- 3 Tbls olive oil
- 1 large handful fresh parsley roughly chopped
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