Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano
According to The Harry's Bar Cookbook (Bantam, 1991)—in which a version of this recipe appears—this dish is "one of the few combinations of French and Italian cuisines on our menu … The pasta...
Ingredients
- 7 tbsp. butter
- <sup>1</sup>⁄<sub>4</sub> cup flour
- 2 cups hot milk
- Salt and freshly ground white pepper
- 2 oz. (¼"-thick) sliced prosciutto, diced
- <sup>3</sup>⁄<sub>4</sub> lb. fresh spinach or egg tagliolini or linguine
- <sup>1</sup>⁄<sub>2</sub> cup freshly grated parmigiano-reggiano
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