Bechamel Sauce With Prosciutto, Emmental And Salad Leaves
- 500 g dried farfalle or ridged penne
- 50 g unsalted butter
- 25 g plain flour
- 250 ml warm milk
- 1 small onion, finely chopped
- 200 g iceberg lettuce, shredded
- 1/2 nutmeg, freshly grated, plus extra to taste
- 125 g prosciutto, sliced into thin strips
- Sea salt and freshly ground black pepper
- 60 g Emmental cheese shavings
- Freshly grated Parmesan cheese
- #Prosciutto and salad never tasted as good as in this simple supper dish. Finely shredded Savoy cabbage, leeks or bok choy can be used instead of iceberg lettuce. Vegetarians might like to add 125 g chopped walnuts instead of ham.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- To make the bechamel sauce, put 25 g butter in a saucepan and melt until it starts to bubble. Add the flour and mix well. Cook over gentle heat for 1-2 minutes, add the milk and continue cooking until the sauce thickens. Stir constantly with a wire whisk to stop lumps forming. Add salt and nutmeg to taste.
- To cook the vegetables, gently melt the remaining butter in a large frying pan. Add the onion and fry over low heat until transparent. Add the lettuce and continue cooking for 5 minutes. Sprinkle the nutmeg onto the lettuce and onion as they are cooking. When the lettuce has wilted, add the prosciutto and bechamel sauce and stir. Add salt and pepper to taste.
- Add the sauce to the drained pasta and mix until well coated. Sprinkle Emmental shavings over the top and serve grated Parmesan alongside the dish.
- Variation Instead of lettuce, use 500 g mushrooms sauteed in butter with thyme and garlic, add to the bechamel sauce and serve with Parmesan shavings.