This is my recreation of the great original recipe. Any difference in quality between the original Locanda Cipriani dish and mine is entirely my responsibility.
250g green tagliolini
50g smoked ham cut into julienne strips
30g grated parmesan, plus extra
4g plain flour
50ml white wine
1 bay leaf
For the béchamel sauce
Put the milk and wine in a saucepan with the bay leaf and a good grate of nutmeg. Bring to the boil, turn off and leave to steep and cool.
Melt 25g butter in a pan over a low heat. Add the flour and cook gently, stirring constantly for 4-5 minutes. Take the pan off the heat and vigorously whisk in the milk/wine until well blended. Return to the heat and cook over a medium heat, stirring constantly until it is creamy and smooth. Use a wooden spoon and be sure to stir the sauce from the bottom and the sides of the pot.
Add half the grated parmesan and cook gently for another 5 minutes, stirring frequently. Season with salt and pepper. Keep warm.
For the tagliolini
Bring a large pot of water to the boil, then add a tablespoon of salt.
If using fresh pasta cook in rapidly boiling water for two minutes; if using dried pasta it will take longer (I suggest one minute less than suggested on the packet). Either way it should be al dente. Drain it well.Advertisementhttps://84202f25084270064a89e9da9a3b1f76.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
Slice the ham into strips. Melt 1 tablespoon of butter in a sauté or frying pan over a medium heat. Add the ham, cooking for a minute or two, stirring. Add the tagliolini to the ham, adding a little butter. Toss well.
Spread the pasta evenly in a well-buttered casserole dish. Pour the béchamel sauce evenly over the top. Sprinkle any remaining cheese (and maybe a few strips of smoked ham) over the top. Cut any remaining butter into bits and scatter over the top. Brown (as lightly as possible) under a grill for one to two minutes.