Vermicelli alla Ghiottona are a tasty traditional Italian first course. Made with vermicelli, prosciutto cotto, Emmenthal and Parmigiano cheeses, cooking cream, butter, black truffle, salt and pepper, this dish is perfect for those who love intense flavors. Its recipe, of Lombard origin, has been passed down from generation to generation and is often served during festive occasions.
Begin by boiling the pasta. Meanwhile, put the butter in a saucepan large enough to later hold the pasta and heat it; before the butter starts to fry, add the prosciutto cotto cut into small cubes and let it brown over moderate heat for about ten minutes.
Immediately after, cut the Emmenthal into small cubes as well and set it aside.
When the pasta is cooked al dente (it will take about 10-12 minutes), drain it well; put it into the pan with the prosciutto cotto and let it take on the flavor for a couple of minutes, stirring continuously so it does not stick to the bottom.
Then moisten it with half a glass of cream, add the Emmenthal as well, and leave everything on the heat just long enough to soften the cheese.
Shortly before removing from the heat, sprinkle the pasta with Parmigiano and also parsley, then transfer everything to a warmed serving bowl, sprinkle with grated truffle and serve immediately.
Pot for cooking pasta
Frying pan
Store leftovers in the refrigerator for up to 2 days
Dishes mainly served during festive occasions
Italy, Lombardia
| 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 |
