1 tablespoon blended oil, 75/25
.5 ounce la quercia proscuitto ham
3 fluid ounces bechamel sauce, housemade
2 ounces grated white cheddar, aged tillamook
.25 teaspoon salt, kosher
3.5 ounces campanelle pasta, cooked al dente
1 tablespoon panko breadcrumbs
1 tablespoon grated parmesan
.5 teaspoon chopped parsley
Mix the gratin topping ingredients together and set aside.
Saute the ham in the olive oil.
Add pasta, bechamel, cheese and salt.
Cook to heat through and melt the cheese.
Place in a gratin dish and top with topping.
Heat in a 500 degree oven for 3-5 minutes, until bubbly, crust browned and heated through.