Ingredients with Measurements:
- 1 lb Sot la Trape pasta
- 4 oz prosciutto, thinly sliced
- 6 oz Fontina cheese, grated
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making the cheese sauce
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the Sot la Trape pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, or until the mixture turns golden brown.
4. Gradually whisk in the milk, making sure to whisk out any lumps. Add the nutmeg, salt, and pepper to taste. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the grated Fontina cheese to the sauce and whisk until it has melted and the sauce is smooth.
6. In a large mixing bowl, combine the cooked pasta and cheese sauce. Mix well.
7. Grease an oven-safe baking dish with butter. Pour the pasta mixture into the dish.
8. Layer the thinly sliced prosciutto on top of the pasta.
9. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
10. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 24g
- Carbohydrates: 58g
- Protein: 26g
- Sodium: 900mg
Substitutions for ingredients:
- Sot la Trape pasta can be substituted with any short pasta shape, such as penne or rigatoni.
- Fontina cheese can be substituted with Gruyere or Emmental cheese.
- Prosciutto can be substituted with cooked bacon or ham.
Variations:
- Add sautéed mushrooms or spinach to the pasta mixture for added flavor and nutrition.
- Use a different type of cheese, such as blue cheese or cheddar, for a different flavor profile.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Let the pasta cool for a few minutes before serving to prevent burns.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pasta in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter for family-style dining.
- Garnish with fresh herbs, such as parsley or basil, for added flavor and color.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the pasta is too dry, add more cheese sauce to coat it evenly.
Food safety advice:
- Make sure to cook the pasta and cheese sauce to the recommended temperatures to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Sot la Trape is a type of pasta from the Lombardy region of Italy.
Flavor profiles:
- Creamy, cheesy, and salty.
Serving suggestions:
- Serve hot and enjoy as a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian