Pasta al forno

Suggested material offered in store

Oxo - Cake pan - (33 cm x 23.5 cm)

****Cuisipro - Stainless Steel Mixing Bowls

Emile Henry - Rectangular Lasagna Dish, 35 x 25.5cm

O - Vecchio Molino - Flour « 00 »

Frantoio Cutrera - Olive Oil

E - Imperia - Pasta Machine SP 150

Ingredients

1 kilo of cooked fresh pasta (thick fettucine) or 700gr of fresh pasta uncooked

200gr of diced prosciutto*

200gr diced prosciutto cotto

12 eggs

250gr grated Parmesan cheese

½ cup chopped parsley

400gr of fresh ricotta

75gr of butter

½ cup of cream 35%

Salt and pepper

Preparation

Preheat oven to 375 ° F

Cook the pasta for 30 seconds, drain and pass in cold water. Put in a bowl with a little olive oil and mix gently (to prevent pasta sticking together).

In another bowl, whisk the eggs, add the parmesan cheese and mix well.

Then add prosciutto and parsley and mix well.

Add the ricotta and again mix well.

Add the cream, salt and a lot of pepper and mix well.

Butter a rectangular dish and add the pasta.

Add the egg mixture and mix gently to incorporate the sauce with the pasta.

Sprinkle with parmesan and sprinkle with butter.

Bake for 40 minutes and then broil and cook for 3-5 minutes or until browned.

Take out of the oven and let cool. This is a dish that is tasted at room temperature.

*Buy a thick slice and dice it.

Appetizer: 10-12 persons

This is a very beautiful tradition and memory that my mother cooked us for Easter.