Phil Vickery's tagliolini au gratin
Phil Vickery is showing us how to whip up a Harry’s bar favourite at home, this is tagliolini au gratin in his classic Vickery style.
Baked Tagliolini with Ham
Serves: 4
Ingredients
For the white sauce:150ml milk10g soft butter10g plain flourSalt and black pepper 250g dried tagliolini, tagliatelle, linguine or spaghetti75g cooked ham, shredded30g butter60g finely grated parmesan
Method
1. To make the white sauce, heat the milk in a small pan. In a bowl mix together the butter and flour to make a thick paste, then whisk this mixture into the simmering milk - it will thicken almost immediately. Season with salt and pepper, then remove from the heat and keep warm.
2. Preheat the grill to high. Cook the pasta in a large pan of boiling water until al dente.
3. Once cooked, strain the pasta well and place in a large bowl with the white sauce, ham, butter and half the grated parmesan and mix together using tongs.
4. Tip the pasta mixture into a heatproof dish and top with the remaining parmesan then place under the grill and cook for 2-3 minutes or until golden brown.