Notes: If you do not have prosciutto, any good-quality ham will do—or make this vegetarian by leaving it out. It is important to use a good-quality cheese. If you don't like Gruyere, find a good cheddar that you like. This whole dish can be made ahead of time; just take it out of the fridge 30 minutes before cooking and add 10-15 minutes to the cooking time.
Serve with a good fresh salad.
Ingredients: 1 pound dried ziti or other tubular pasta
4 cups heavy cream
10 ounces Gruyere cheese, freshly grated
3 ounces prosciutto, thinly sliced into ribbons
1 cup fresh bread crumbs
2 tablespoons unsalted butter, softened
1 clove garlic, finely chopped
1 tablespoon fresh thyme leaves
Pinch of nutmeg
Salt and pepper, to taste
Instructions: 1. Preheat oven to 350. Cook pasta according to package directions. When al dente, drain and toss with a little olive oil.
2. While pasta cooks, pour cream into a large saucepan that will also hold the pasta. Bring to a simmer. Turn off heat and add all but a small handful of the cheese. Stir until dissolved. Add nutmeg, then stir in cooked pasta and prosciutto. Taste and adjust salt and pepper to your liking. Pour mixture into a gratin dish.
3. In a large bowl, combine remaining cheese with bread crumbs, butter, garlic, thyme, and a little salt and pepper. Rub mixture together with your fingers. Sprinkle over the pasta. Bake 20 minutes, until golden brown and bubbling (add 10-15 minutes if you've had it in the fridge).
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