Preheat oven to 375F. 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
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 144 (31%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 412.9mg||127 %|
|Sodium 433.5mg||15 %|
|Potassium 342.4mg||9 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 50.2g|
|Protein 24.4g||35 %|
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Calories per serving: 467
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