Vermicelli with Ghiottona Sauce is a tasty traditional Italian first course. Made with vermicelli, cooked ham, emmental and Parmesan cheese, cooking cream, butter, black truffle, salt and pepper, this dish is perfect for those who love bold flavors. Its recipe, of Lombard origin, has been handed down from generation to generation and is often served during holidays.
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Start by boiling the pasta; meanwhile, put the butter in a saucepan large enough to hold the pasta later as well and heat it up. Before the butter starts to sizzle, add the cooked ham cut into cubes and let it brown over moderate heat for about ten minutes
Immediately after, cut the emmental into cubes as well and set it aside
When the pasta is cooked al dente (it will take about 10-12 minutes), drain it and let it drain well; put it in a saucepan with the cooked ham and let it flavor for a couple of minutes, stirring constantly so it does not stick to the bottom
Then moisten it with half a glass of cream, add the emmental 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 Parmesan and also parsley, then transfer everything to a preheated tureen, sprinkle with the grated truffle and serve immediately
Pot for cooking pasta
Pan
Store leftovers in the refrigerator for up to 2 days
Dishes mainly served during the holidays
Italia, Lombardia
| Energy (kcal) | 222.5 |
| Carbohydrates (g) | 2.55 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 14.84 |
| of which Saturates (g) | 5.33 |
| Protein (g) | 19.68 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.62 |
