it en de
Salumificio La Rocca - Salumi tipici piacentini

Spaghetti with Fiocco di Prosciutto and datterini tomatoes

The recipe for pasta with ham and cherry tomatoes is a simple first course to prepare, within everyone's reach and with an intense flavor. A first course made with few ingredients of the highest quality. The sauce is prepared in a few simple steps while cooking the pasta. And once the spaghetti has been drained, it is then quickly sautéed to mix the flavors. Ideal for a quick lunch with the family or a dinner with friends.
For this recipe I used the ham flake "The courtier of Salumificio La Rocca"
Ingredients for 4 people :
280 g. of spaghetti
200 gr. datterini tomatoes
5 slices of "Il Cortigiano" Salumificio La Rocca "flake of ham
1 shallot
1 bay leaf
5 parsley stalks
Salt and Pepper To Taste.
extra virgin olive oil
Procedure: wash, dry and divide the datterini tomatoes in half. Peel, then wash and divide the shallot in half. Cut 4 slices of ham flake into irregular strips.
Brown the shallot divided in half and the parsley stalks in a pan with 3 tablespoons of extra virgin olive oil, lower the heat and add the strips of prosciutto flakes, cook for 2 minutes, stirring with a wooden spoon then add the datterini tomatoes and cook for 5 minutes. Turn off the heat, remove the shallot and parsley stalks, season with salt and pepper (be careful as the ham flake is very tasty).
Meanwhile, cook the spaghetti in plenty of salted water, drain when al dente and toss quickly in the ham and cherry tomato sauce. Serve the pasta with a tuft of natural prosciutto flakes and fresh aromatic herbs.