Vermicelli Alla Ghiottona

Name: Vermicelli Alla Ghiottona
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italia
Ingredients: 240 G Vermicelli Pasta; 100 G Cooked Ham (100 G Slices); 80 G Emmenthal Cheese; 4 Tablespoons Parmesan Cheese; to taste Cooking Cream; 40 G Butter; to taste Black Truffle; to taste Salt; to taste Pepper

@tuduu

Category: First courses

Vermicelli alla Ghiottona is a delicious traditional Italian first course. Made with vermicelli, cooked ham, emmenthal and parmesan cheese, cooking cream, butter, black truffle, salt, and pepper, this dish is perfect for those who love intense flavors. Its recipe, originating from Lombardy, has been passed down from generation to generation and is often served during holidays.

Difficulty: Medium

Cooking time: 20 minCooking: 20 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Vermicelli pasta240G
Cooked ham (100 g slices)100G
Emmenthal cheese80G
Parmesan cheese4Tablespoons
Cooking creamto taste
Butter40G
Black truffleto taste
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 5
Start by boiling the pasta. Meanwhile, put the butter in a large enough saucepan to later hold the pasta as well and heat it; before the butter starts to fry, add the diced cooked ham and let it brown over moderate heat for about ten minutes.
STEP 2 OF 5
Immediately after, dice the emmenthal and set it aside.
STEP 3 OF 5
When the pasta is al dente (it will take about 10-12 minutes), drain it well; put it in a saucepan with the cooked ham and let it absorb the flavors for a couple of minutes, stirring continuously to prevent it from sticking to the bottom.
STEP 4 OF 5
Then, moisten it with half a glass of cream, add the emmenthal, and leave it on the heat just long enough to soften the cheese.
STEP 5 OF 5
Shortly before removing from the heat, sprinkle the pasta with parmesan and parsley, then transfer everything to a preheated soup tureen, sprinkle with grated truffle, and serve immediately.

Suggestions

Pot for cooking pasta
Pan

General Information

Storage notes

Store leftovers in the refrigerator for up to 2 days

More information

Dishes mainly served during holidays

Origin

Italia, Lombardia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	363.14
Carbohydrates (g)	35.19
of which Sugars (g)	1.88
Fat (g)	17.51
of which Saturates (g)	9.49
Protein (g)	18
Fiber (g)	0.8
Sale (g)	0.25

Proteins
18g·25%
Carbohydrates
35.19g·49%
Fats
17.51g·24%
Fibers
0.8g·1%