Penne pasta alla Fiesolana
Penne pasta in a unique thick besciamella cream sauce with sauteed Prosciutto Ends. Fiesole is a town near Florence, but we’re not sure if this recipe actually originates from there.
Ingredients for 4
- Prosciutto Ends, 50 grams (1.8 oz)
- Flour, 10 grams or one tablespoon
- Butter, 10 grams or one tablespoon
- Milk, 1/4 liter (8.5 fluid oz)
- Heavy whipping cream, 100 grams (3.5 oz)
- Penne Pasta, 350 grams
- Parsley, small handful
- Grated Parmesan
- Extra Virgin Olive Oil
- Salt and Ground Black Pepper for seasoning
how to prepare, taken from the video
First add some olive oil into a frying pan and saute the prosciutto ends on a low heat.
Then in a small sauce pan start to make the besciamella white sauce by melting the butter on a low heat.
Next add in a tablespoon of flour and mix it well with the melted butter. While doing this hold the sauce pan above the flame as to not burn the butter.
When the butter and flour are mixed together well add in half the milk and stir for about 5 min on a very low heat.
Then add in the rest of the milk and continually stir for about 15 minutes or until the besciamella sauce starts to thicken into a syrup like consistency.
While the besciamella is being stirred make sure to keep an eye on the prosciutto ends, when they become dark red and crispy turn off the burner, and continue to stir the besciamella mix.
When the besciamella reaches a thick consistency add in a pinch of salt and some ground black pepper.
Then the heavy whipping cream making sure to stir it in well.
After that add in some parmesan cheese stirring it in briefly.
Next to finish the sauce pour the besciamella into the frying pan with the prosciutto ends and stir them together.
Then combine the penne pasta and besciamella by mixing them together in a large cooking pot over a low heat.
Lastly chop up the parsley and mix it in with the penne pasta.
Serve hot with a little parmesan cheese sprinkled over the top.
it's about italian food
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