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.

Serves 4

250g green tagliolini
50g smoked ham cut into julienne strips

30g grated parmesan, plus extra
4g plain flour
50g butter
50ml milk
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.

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