INGREDIENTS

INSTRUCTIONS

Preheat oven to 375°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 slighly 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 evely over timbale.
Bake timbale for 40 to 55 minutes, or until bubbly. Set stand for 10
minutes. Run a knife around the inside edge of the pan. Remove ring and
blace timbale on a platter. Cut into wedges and serve.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up =
to 2 days. The timbale can be prepared with either yellow (plain) or green
(spinach)= fettuccine.
Recipe by: Eating Well (November 1997)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 3, 1998

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