1 hour and 45 minutes
- 3 oz butter
- 1 ¾ oz all-purpose flour
- 5 oz prosciutto cotto (cooked ham)
- 3 ½ oz ground meat
- 1 ¾ oz truffle
- ⅝ lb heavy cream
- 4 cups milk
- salt and pepper to taste
- 1 ½ oz all-purpose flour
- 5 oz eggs
- ½ oz extra virgin olive oil
- ½ cup milk
- ¾ oz cooked wine
- 1 ½ oz Parmigiano Reggiano cheese
- salt to taste
1 hour preparation + 45 minutes cooking
Dice the cooked prosciutto.
Brown the prosciutto in butter in a casserole.
Add the minced mixed meat and let them brown together.
Add the flour to the mixture and let it dry up, toasting it gently.
Add the milk, adjust the salt, and leave cooking for at least half an hour. At the end add the cream, and flavour with the truffle.
In a buttered oven dish lay the pasta in layers and spread the sauce on top.
Repeat the operation taking care to alternate the layers, so that the last is of sauce and then cover it over. Sprinkle with the Parmesan cheese and bake at 350°F until the surface is golden brown.
Remove from the oven and allow to cool slightly before serving the portions.
People say that the dish was prepared to honor him. Actually, this dish was apparently already present in the traditional cuisine of the area: indeed it is mentioned, by the name of princisgras, in Antonio Nebbia’s book “Il Cuoco Maceratese” (the Chef from Macerata) as early as 1783.
Source: Academia Barilla Gastronomic Library.