Recipe: Fettuccine Timbale (using a springform pan)

FETTUCCINE TIMBALE

1/2 cup fine dry breadcrumbs, divided use
1 tablespoon olive oil
1 1/2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk, heated
1/2 teaspoon ground nutmeg
salt and freshly ground black pepper (to taste)
3 large eggs, lightly beaten
1 1/2 cups grated part skim milk mozzarella cheese
1 (15 ounce) container nonfat ricotta cheese
2 ounces prosciutto, cut in 1/4-inch dice
4 tablespoons fresh grated parmesan cheese, divided use
1 pound fettuccine, uncooked

Preheat oven to 375 degrees F. Lightly oil a 9-inch springform pan or coat it with nonstick spray.

Coat pan with 1/4 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 slightly 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 evenly over timbale.

Bake timbale for 40 to 55 minutes, or until bubbly. Set stand for 10 minutes.

TO SERVE:
Run a knife around the inside edge of the pan. Remove ring and place timbale on a platter. Cut into wedges and serve.

*The pasta mixture will keep, covered, in the refrigerator for up to 2 days.

Servings: 8
Source: Eating Well magazine, November 1997