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.
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.
Immediately after, dice the emmenthal and set it aside.
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.
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.
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.
Pot for cooking pasta
Pan
Store leftovers in the refrigerator for up to 2 days
Dishes mainly served during holidays
Italia, 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 |
