Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Fine dry breadcrumbs |
| 1 tablespoon | Olive oil |
| 1½ tablespoon | All-purpose flour |
| 1½ cup | 1% low-fat milk; heated |
| ½ teaspoon | Ground nutmeg |
| \N \N | Salt and freshly ground black pepper; to taste |
| 3 larges | Eggs; lightly beaten |
| 1½ cup | Mozzarella cheese; part skim milk, grated |
| 15 ounces | Cont. nonfat ricotta cheese |
| 2 ounces | Prosciutto; cut in 1/4\" dice |
| 4 tablespoons | Parmesan cheese; fresh grated |
| 1 pounds | Fettuccine |
Preheat oven to 375øF. Lightly oil a 9-inch springform pan or coat it with nonstick spray. Coat pan with ¼ cup breadcrumbs, tapping out the excess.
Put a pot of water on to boil for cooking pasta.
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 slighly thickened, 3 to 4 minutes. Add nutmeg and season with salt and pepper. Transfer to a large bowl; let cook for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto and 2 tablespoons Parmesan. Mix well.
Meanwhile, cook fettuccine in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Add to cheese mixture and mix well.
Spoon pasta mixture into prepared pan. In a small bowl, mix remaining ¼ cup breadcrumbs and 2 tablespoons Parmesan. Sprinkle evely over timbale.
Bake timbale for 40 to 55 minutes, or until bubbly. Set stand for 10 minutes. Run a knife around the inside edge of the pan. Remove ring and blace timbale on a platter. Cut into wedges and serve.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days. The timbale can be prepared with either yellow (plain) or green (spinach)= fettuccine.
Recipe by: Eating Well (November 1997) Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 3, 1998