Bechamel sauce (for coating pasta and topping the torta
Chopped Italian parsley
1 fresh mozzarella
¼ lb chopped genoa salami
¼ lb chopped ham
¼ lb cubed aged provolone
Prepare springform pan
Spray with pan spray
Coat with flavored breadcrumbs
Warm 2 cups of milk
Melt 1 stick of butter in a sauce pan
When the butter is foaming add ½ cup of flour to make a roux.
Add hot milk and wisk till sauce is thick,then season
With salt and pepper.
Coat ½ of your capellini with ½ of your bechamel sauce
Layer the pasta in bottom of your prepared pan.
Mix cheeses eggs parsley meats all together and mix
thoroughly and place over pasta in pan.
Take the remaining pasta coated with more of the bechamel.
Save some of the bechamel for the top.
Sprinkle top with breadcrumbs and parmesan cheese.
Bake at 350 degrees for approx 30 minutes.
Last updated by Ellen Esposito Jun 7, 2009.