1/2 noodle dough recipe, or 1/2 pound medium egg noodles, cooked and drained

4 tablespoons butter
1/4 pound prosciutto, cut julienne
1 cup grated Parmesan cheese

Melt the butter in a skillet; saute the ham 3 minutes.

Toss the hot noodles with the cheese, then with the ham and butter sauce.

Serves: 2-3.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Pierre-Auguste Renoir: Le Moulin de la Galette, 1876.

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