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

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

Preparation:

Thinly slice the cabbage, green apple, celery.
Combine in a bowl with fresh sprouts.
Season the salad with salt and Olio Val di Mazara PDO.
Dressing: in a mixer combine cucumbers, garlic, gomashio, yogurt, lemon juice, Olio Val di Mazara and fresh herbs until obtaining a homogeneous and smooth sauce.
Dress the salad right before serving.