The glutton in vermicelli
Instructions
Start with to boil pasta, meanwhile, put the butter in a saucepan large enough to hold the pasta later, and heat; before you arrive in butter to fry, add the diced ham and let it cook at moderate heat for about 10 minutes.
Thereupon, cut into cubes the emmenthal and keep it aside.
When the pasta is cooked al dente (it will take about 10-12 minutes), drain and sgocciolatela well; put it in a casserole with ham and let it stand for a few minutes, rigirandola without interruption because will not stick to the bottom.
Then, add half a glass of cream, add the Gruyere and leave on the fire all that enough to soften the cheese.
Just before removing from heat, sprinkle with Parmesan cheese and parsley, then transferred in a soup-tureen already hot, sprinkle with grated truffle and serve immediately.
Ingredients and dosing for 4 persons
- 240 g of vermicelli type noodles
- 100 G = = Ham (slices From 100 G)
- 80 g of emmenthal cheese
- 4 tablespoons of parmigiano
- 1/2 cup of cooking cream
- 40 g of butter
- 1/2 black truffle
- Salt
- Pepper