Pasta Berruto

Pasta Berruto
Tagliatelle alla Maria Callas

Tagliatelle alla Maria Callas

Ingredients

Ingredients for 3 people

250 gr of green Tagliatelle

For the bechamel:

Milk 200 g;

Salt / pepper to taste;

Nutmeg to taste;

Butter 15 g;

Flour 15 g;

Grated Parmesan to taste;

For the sauce:

Butter 35 g;

Cooked ham 70 g;

Cream 20 g;

Preparation

To make the bechamel: bring the milk to 80-90 ° together with salt, pepper and nutmeg; Meanwhile, cook the butter and flour in another saucepan to obtain the roux, then pour the hot milk over it. Mix until thickened. Season with salt, pepper and nutmeg. Add the grated Parmesan and keep warm.

Melt the butter in a saucepan and add the ham cut into strips. Add the cream and reduce by half, then add the béchamel, mix and set aside.

Cook the noodles, drain and combine with the sauce and mix well. Transfer to an ovenproof dish, sprinkle with plenty of Parmesan cheese and cook au gratin.

500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga