1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
1 1/2 tablespoons all-purpose flour
1 1/2 cups 1% milk; heated
1/2 teaspoon ground nutmeg
salt & freshly ground black pepper; to taste
3 large eggs; lightly beaten
1 1/2 cups grated part-skim mozzarella cheese
15 ounces nonfat ricotta cheese
2 ounces prosciutto or lean ham
--cut in 1/4-inch dice
4 tablespoons freshly grated parmesan cheese
1 pound dried fettuccine
1. Preheat oven to 375°F. 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.
2. 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 slightly thickened, 3 to 4 minutes. Add nutmeg and season with salt and pepper. Transfer to a large bowl; let cool for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto (or ham) and 2 tablespoons Parmesan. Mix well.
3. Meanwhile, cook fettuccine in boiling salted water until al dents, 8 to 10 minutes. Drain and rinse well. Add to cheese mixture and mix well. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.)
4. Spoon pasta mixture into prepared pan. In a small bowl, mix remaining 1/4 cup breadcrumbs and 2 tablespoons Parmesan. Sprinkle evenly over timbale.
5. Bake timbale for 40 to 55 minutes, or until bubbly. Let stand for 10 minutes. Run a knife around the inside edge of the pan, remove ring and place timbale on a platter. Cut into wedges and serve.
MAKES 8 SERVINGS.
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