Recipe - Prosciutto And Parmesan Pots

175 g Capellini; (6oz)
25 g Butter; (1oz)
25 g Plain flour; (1oz)
350 ml Milk; (12 fl oz)
Salt and freshly ground
black pepper
1 70 grams pac prosciutto ham;
minced
75 g Freshly grated parmesan;
(3oz)
25 g Fresh breadcrumbs; (1oz)
1 300 gram tub Sainsbury''s
fresh Napolitana sauce

TO SERVE
1 tablespoon Freshly chopped parsley

1. Cook the capellini following instructions on the pack.

2. Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
Gradually stir in the milk and cook for a further 23 minutes until
thickened and smooth.

3. Remove from the heat, add the capellini and seasoning to taste.

4. Preheat the oven to 200øC/400øF/Gas Mark 6.

5. Divide half the pasta mixture between 4 large, lightly buttered ramekin
dishes, and top with the ham and cheese.

6. Spoon the remaining pasta mixture on top and sprinkle over the
breadcrumbs.

7. Place on a baking tray and bake in the preheated oven for 2025 minutes,
until golden.

8. Carefully turn out onto a warmed serving plate, sprinkle over the
parsley, and serve with fresh Napolitana sauce. Alternatively, serve in the
ramekin dishes.

An ideal first course or light lunch, served with a mixed green salad.

Converted by MC_Buster.

NOTES : A delicious blend of traditional Italian ingredients. Ideal served
with a herb salad & crusty bread.

Converted by MM_Buster v2.0l.