Recipe - Fettuccine Timbale

One half cup Fine dry breadcrumbs
1 tablespoon Olive oil
1 One half tablespoon Allpurpose flour
1 One half cup 1% lowfat milk; heated
One half teaspoon Ground nutmeg
Salt and freshly ground
black pepper; to taste
3 lg Eggs; lightly beaten
1 One half cup Mozzarella cheese; part skim
milk, grated
15 ounce Cont. nonfat ricotta cheese
2 ounce Prosciutto; cut in 1/4" dice
4 tablespoon Parmesan cheese; fresh
grated
1 pound Fettuccine

Preheat oven to 375øF. Lightly oil a 9inch springform pan or coat it with
nonstick spray. Coat pan with One fourth 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 1/4
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 recipeludigest by Nesb2 Nesb2@aol.com on Mar 3, 1998