Ingredients:
4 ounces (120 g) cooked ham, cut into julienne
butter
7 tablespoons ( 100ml) cream
6 1/2 ounces (200 g) green taglierini (recipe follows)
Bechamel sauce
Parmesan cheese, grated
In a copper pot, heat the cooked ham with a small knob of butter. Add the cream and cook to reduce until nicely thickened. Meanwhile, cook the pasta in a generous amount of salted water until al dente. Drain.
Combine the pasta with the cream and ham reduction. Transfer the pasta to an ovenproof casserole dish and cover it with a "veil" of Bechamel sauce. Dust the top with grated Parmesan and cook under the broiler until well browned.
Taglieri Verdi- Fresh thin green noodles:
2 pounds (1 kg) flour type 00
1/2 pound (250 g) spinach, boiled and squeezed very dry
3 to 4 eggs, depending on the moisture from the spinach
1 tablespoon oil
Instructions:
This recipe, fresh green noodles with cream and ham "au gratin" is courtesy of chef Renato Piccolotto.
In a stainless steel saucepan mix all the ingredients well to obtain a dough. With your hands work the dough for five minutes on a wooden surface, until it has a smooth consistency. Leave it to rest two hours in a plastic bag. With the help of a pasta machine reduce the dough to about 2 mm thickness, then cut in pieces and leave it to dry. Put the dough through the pasta machine pre-set to taglierini. Lay the taglierini on kitchen cloth covered with cling film in order to keep them moist.
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