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What complements the crab perfectly in this recipe is the nutmeg and sherry, added pasta and prosciutto. Sweat finely diced shallots in butter, add equal parts of flour to make a roux, then add warm milk (half and half) a touch of nutmeg and sherry.
Ingredients:
Serves 6
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- Sea salt and pepper to taste
Preparation:
Preheat your oven to 350°F.
To make the béchamel: melt the butter in a heavy-bottomed saucepan and when melted, sweat the shallots. Stir in the flour and gently heat, stirring continuously until the paste cooks and bubbles, 1-2 minutes. Add the half-and-half and stir for 2-3 more minutes.
To béchamel add fontina cheese, nutmeg, sherry, salt and pepper. Add chicken stock. Sauce should be velvety smooth.
Prepare pasta to al dente. Stir sauce into cooked pasta, and add crabmeat. Sprinkle with finely sliced prosciutto, top with panko bread crumbs and heat in oven until bubbling and top is golden brown.
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