Cavatelli with speck Alto Adige PGI, tomatoes and baby arugula
Speck Alto Adige PGI is an incredible versatile ingredient. It can be enjoyed alone but it can also be used for creating tasty pasta condiments. Let’s try it on cavatelli with tomatoes and baby argula.
4 thick slices of speck Alto Adige PGI cut into strips
4 tablespoons of Evo Oil
1 brown onion thinly sliced
10 cherry tomatoes
1/3 cup of white wine ( ½ glass of white wine)
2 handful of fresh baby arugula
Pepper Parmigiano Reggiano PDO in a pan, brown the onion with the oil. Add the speck Alto Adige PGI cut into strips and sauté for a few minutes. Blend with half glass of white wine. Then add the cherry tomatoes cut in half and cook for about 10 minutes.
Separately, cook the cavatelli in plenty of salted water and keep half ladle of cooking water to add to the sauce of speck and tomatoes. Continue cooking for a few minutes. Drain the cavatelli and pour them into the sauce, add the fresh baby arugula and serve with plenty of grated Parmigiano Reggiano PDO cheese.
Photo Credit: © Reneè Kemps