Fettuccine con Prosciutto

While traveling in Italy for three weeks, many restaurants did not offer a menu but instead served la piatta del giorno. So when we stopped for lunch in a little northern town, I was dismayed when the waiter brought a plate of pasta. I said, "Oh no, not pasta again!" The waiter said, "Signora, taste it." Reluctantly I accepted a small bite but when I had eaten it, I said, "Fill my dish!" Lucy Fressola

• 1 pound fettuccine
• 1/4 pound butter
• 1 pound mozzarella
• 1/2 pound prosciutto, minced
• 3/4 cup of fresh grated parmigiana cheese

METHOD

Cook the pasta until tender.

Preheat oven to 350°F.

When cooked, toss fettuccine with butter and assemble the dish like lasagna. Start with a layer of one third of the pasta. Top with 1/3 of the mozzarella, 1/2 of the minced prosciutto, and 1/2 of the parmigiana cheese. Finish with mozzarella on top.

Cook in 350° F oven about 10 minutes until the cheese melts, or put in microwave oven for 2 or 3 minutes

Serves: 6 - 8

Contributor: Carmen Flak for Lucy Fressola.

 

 

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