This is an adaptation of a classic recipe I had in Venice at the famed Harry’s Bar. Cipriani in New York makes it too, but not as well. It’s a combination of French and Italian, and the taste is like nothing you’ve had before. Trying to save my waistline, I’ve substituted flour pasta with a Quinoa Linguini which is available in most gourmet markets. The key is to cook the Quinoa per instructions on the box and not let it cook one second too long or it disintegrates. I’ve played around with the ingredient contents as well, and I think it’s actually better than the original.

Yield: Serves 4

Ingredients

• 3 tablespoons unsalted butter
• 1 cup proscuitto, cut into julienne strips
• 1 box of quinoa linguini pasta or regular linguini
• ½ cup freshly grated Parmesan cheese plus extra to pass around at the table
• 4 cups Béchamel sauce

Instructions

Melt 1 tablespoon of butter in a large skillet. Add proscuitto and cook for 1–2 minutes, stirring constantly.

Bring a large pot of water to a boil and cook linguini per instructions, leaving it slightly al dente. Drain well in a colander and place in a large ovenproof casserole, spreading the pasta evenly in the dish. Sprinkle 1/2 the proscuitto over the pasta and 1/2 cup Parmesan cheese. Toss well. Spoon Béchamel sauce over top and then place 2 tablespoons butter, broken into pieces, over the pasta. Sprinkle the remaining 1/2 cup Parmesan cheese on top of pasta and place on the top rack in the oven and set on broil. Broil as close as possible to the heat source for about 4 minutes or until golden brown and crispy.

Béchamel Sauce

Ingredients

• ¼ cup unsalted butter
• 1/3 cup flour
• 3 cups of whole milk
• Salt and pepper

Instructions

1. In a small saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture begins to bubble, about 2 minutes.

2. Gradually stir in the milk. Continue to cook, stirring constantly, until the sauce comes to a boil. Reduce the heat and simmer, continuing to stir, 2 to 3 minutes longer or until very thick. Season to taste with salt and pepper.