May 10, 2013

Penne with mach

This is where the rest of the bechamel from the onion tart went...together with a box of greens, that, again, did not get used in a salad. Within minutes, I had a delicious lunch. Just when my hunger started calling.

It was so hot the other day, unusually hot, I needed something quick, easy and light. Something that would clean up my fridge and satisfy my demanding taste buds. This pasta turned out fantastic. I have never cooked these leaves. They came out delicate and combined beautifully with the white béchamel, making the whole sauce creamy...but green. 

And making me want a glass of champagne to celebrate!

Recipe by me
time: 10 min

  • 300 g (10 oz) pasta penne
  • 125 g (4 - 5 oz) lamb's lettuce
  • bechamel sauce: 18 g (1 1/2 Tablespoons) butter, 15 g (1 1/2 Tablespoons) flour, 180 ml (3/4 cup) milk, 1 g (1/8 teaspoon) salt, pinch of nutmeg
  • 1/4 cup grated Parmesan
  • 1 slice prosciutto cotto

  1. Cook pasta in salted water. Save about 1/2 cup of cooking water for béchamel.
  2. Meanwhile, prepare bechamel. In a small saucepan, heat milk with salt, slowly bringing it to boil. Meanwhile, in a small skillet, melt butter on medium/high. Add flour. Using a bubble whisk, mix flour and butter for about 1 minute. Don't allow color to change to dark brown. Take it off the heat. Wait till it stops bubbling and pour all the boiling milk at once. Put it back on the heat, bring to boil on medium/high. Add Parmesan. Boil for 1 minute, constantly mixing.  
  3. Take it off the heat. Add nutmeg and prosciutto. Add about 1/2 cup of the cooking water from pasta.
  4. Blanch lamb's lettuce. Prepare a medium bowl with ice water. In a medium pot of salted, boiling water, cook the greens for 2 min. Drain and transfer to the ice water for 1-2 min. Drain again. Squeeze it a bit in your hands and chop it with a big knife. 
  5. Add the lettuce to the cooked pasta (I use the same pot). Pour in the béchamel. Mix it all up and serve. It's the best when fresh. 

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