Procurando uma forma criativa e deliciosa de reinventar o esparguete? Estes rolinhos de fiambre são a solução perfeita. Este prato transforma ingredientes simples num gratinado reconfortante e visualmente apelativo. A combinação do esparguete salteado com tomate e alho, enrolado em fiambre e coberto com um molho béchamel cremoso, cria uma refeição completa que vai certamente agradar a toda a família.

Ingredientes (4 Pessoas)

  • 8 fatias de fiambre de frango
  • 200 gr de esparguete
  • 2 tomates maduros sem pele
  • 2 dentes de alho
  • 2 pacotes pequenos de molho béchamel
  • 3 colheres de sopa de azeite
  • 2 colheres de sopa de pão ralado
  • 1 colher de sopa de salsa picada
  • sal
  • pimenta

Preparação

  1. Coza o esparguete em água temperada de sal durante 9 minutos e depois escorra-o.
  2. Descasque e pique os alhos, deite-os para um tacho, junte o azeite, leve ao lume e deixe cozinhar até o alho ficar douradinho.
  3. Junte os tomates picados, tempere de sal e pimenta e deixe cozinhar 5 minutos.
  4. Adicione o esparguete cozido, polvilhe com a salsa e misture bem.
  5. Ligue o forno a 180 graus.
  6. Divida o esparguete pelas fatias de fiambre, enrole, disponha em recipientes que possam ir ao forno, regue com o béchamel, polvilhe com o pão ralado e leve ao forno durante 15 minutos.
  7. Sirva acompanhado com salada.

Ready to roll up your sleeves for a fun and tasty dish? Here is the English version below.

Ham and Spaghetti Rolls

This inventive dish is a wonderful example of modern Portuguese home cooking, transforming familiar ingredients into something fun and exceptionally tasty. It’s a clever take on a baked pasta dish, where flavourful spaghetti is neatly wrapped in slices of ham, nestled into a dish, and then smothered in creamy béchamel sauce before being baked to golden, bubbling perfection.

It’s the kind of meal that brings a smile to everyone’s face, making it a fantastic choice for a family dinner. The initial step of sautéing the spaghetti with fresh tomato and garlic infuses it with a lovely base flavour, which is then complemented by the rich, smooth béchamel. The breadcrumb topping adds a delightful crunch, providing a perfect textural contrast.

Feel free to make this recipe your own. You could use any type of sliced cooked ham you prefer, and adding a generous handful of grated cheese (like mozzarella or cheddar) to the béchamel sauce or sprinkled on top with the breadcrumbs would make it even more indulgent. It’s a comforting, satisfying, and creative way to serve pasta.

Ingredients (Serves 4)

  • 8 slices of chicken ham (or other cooked ham)
  • 200g spaghetti
  • 2 ripe tomatoes, peeled and chopped
  • 2 cloves of garlic
  • 2 small cartons of ready-made béchamel sauce (approx. 400-500ml total)
  • 3 tbsp olive oil
  • 2 tbsp breadcrumbs
  • 1 tbsp chopped fresh parsley
  • Salt
  • Freshly ground black pepper

Method

  1. Cook the spaghetti in a large pot of salted boiling water for about 9 minutes, or until al dente. Drain well.
  2. Peel and mince the garlic. Heat the olive oil in a pan over a medium heat, add the garlic, and cook gently until lightly golden.
  3. Add the chopped tomatoes to the pan, season with salt and pepper, and cook for 5 minutes.
  4. Add the drained spaghetti to the pan, sprinkle with the chopped parsley, and mix everything together well.
  5. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  6. Divide the spaghetti mixture among the ham slices. Roll each slice up tightly and arrange them snugly in an ovenproof dish. Pour the béchamel sauce over the rolls, sprinkle with the breadcrumbs, and bake for 15 minutes, or until golden and bubbling.
  7. Serve immediately with a fresh side salad.