PENNE WITH SPECK AND RICOTTA

Name: PENNE WITH SPECK AND RICOTTA
Cook time: 30 min
Yield: 4 people
Ingredients: Penne 280 g; Speck 200 g; Fresh Sheep Ricotta 200 g; Pecorino Gran Riserva to taste; Basil to taste; Extra virgin olive oil to taste; Salt to taste; Pepper to taste

CLASSIC

Presentation

This recipe is the dish of all the houses from the south to the north of Italy, and vice versa. Its goodness depends on the very fresh ricotta that becomes a cream, which only in the encounter with the Pecorino finds the sapidity to wrap pasta with softness and flavour together. To finish it off, crumbled speck so that it is present in every bite to make everyone happy until the last forkful.

P14 ricotta-pecora-fresca-lunga-conservazione

The protagonist of this recipe: Traditional Fresh Sheep Ricotta

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Ingredients

4 people

Penne 280 g
Speck 200 g
Fresh Sheep Ricotta 200 g
Pecorino Gran Riserva to taste
Basil to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

Method

The recipe for penne with speck and ricotta is easy and quick to prepare. While preparing the condiment, boil plenty of salted water and as soon as it reaches the boiling temperature, throw the pasta.

Meanwhile, grease a pan with a bit of oil and toast the slivers of speck for a few minutes, then let them cool so that they become crunchy.

Drain the pasta and set aside the cooking water, you need it to amalgamate the sauce for the condiment.

In a bowl, combine the Sheep Ricotta and a little cooking water, work the mixture well until you get a creamy consistency.

Season the pasta and plate each portion up by completing with crumbled speck, a grind of pepper and a basil leaf.

If you like the idea, you can make a variation of this recipe by adding a vegetable of your choice, we recommend pasta with ricotta, speck and courgettes.

RECIPE BY: Luisa Bayre and her staff