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...
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Cooking tools:
- Pot
- Stove
- Saucepan
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Plastic wrap
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- Skillet
- Colander
- Tongs
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- Cutting board
- Chef's knife
Ingredients
- 7 tbsp. butter
- 1⁄4 cup flour
- 2 cups hot milk
- Salt and freshly ground white pepper
- 2 oz. (¼"-thick) sliced prosciutto, diced
- 3⁄4 lb. fresh spinach or egg tagliolini or linguine
- 1⁄2 cup freshly grated parmigiano-reggiano
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