SPECK ALTO ADIGE PGI, PISTACCHIO VERDE DI BRONTE PDO AND PIAVE CHEESE PDO PASTA

RECIPE

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SPECK ALTO ADIGE PGI, PISTACCHIO VERDE DI BRONTE PDO AND PIAVE CHEESE PDO PASTA

The more advanced aging Piave PDO cheese has a fruity, rich taste, with a lasting persistence on the palate. In this recipe, Piave PDO cheese is with the intense and flavorsome taste of Speck Alto Adige IGP.

INGREDIENTS

1 diced onion
4 cups cream
10.5 oz julienne-cut speck Alto Adige PGI
(alternatively, Prosciutto di Parma PDO can be a great substitute)
10.5 oz grated Pistacchio verde di Bronte PDO nuts
14 oz short pasta
Piave PDO cheese shavings

DIRECTION:

Soften the onion with a drizzle of extra virgin olive oil in a saucepan. Add the cubed speck and brown quickly. Add the cream and pistachio nuts and simmer for at least 20 minutes until the sauce has thickened. In the meantime cook the pasta in boiling salt water. Combine pasta and sauce and sauté for a minute. Serve after having dressed the plate with shavings of Piave Vecchio cheese.

PRODUCTS

SPECK ALTO ADIGE PGI

While ham is preserved through smoking techniques north of the Alps and air-dried in the south, the South Tyroleans have combined both methods to create the typical Speck Alto Adige PGI.

PROSCIUTTO DI PARMA PDO

Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds or hybrids compatible with the Italian Heavy Pig.

PIAVE PDO

Piave PDO is a hard, cooked-curd cheese with a compact texture and an elastic structure that crumbles easily with ageing.