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INGREDIENTS:
300 g short pasta (penne or farfalle)
150 g Speck in one slice
4 sticks of celery
1 red chicory
50 g black olives, sliced
parsley
½ onion
extra virgin olive oil
salt and pepper
Thinly chop the onion and brown it in olive oil for a few minutes, gradually adding some water to prevent the onion from burning. Add the celery cut in thin slices and cook for a few minutes. Before finishing, add the diced speck, the olives and the julienne cut red chicory, adjust salt and pepper, then remove from the flame.
Boil the pasta al dente in salted water, drain and dress it with the celery sauce, mix well adding a dash of olive oil before serving. It is excellent also served at room temperature.
Serve it with a nice glass of Marzemino (red wine from the Trentino region)
300 g short pasta (penne or farfalle)
150 g Speck in one slice
4 sticks of celery
1 red chicory
50 g black olives, sliced
parsley
½ onion
extra virgin olive oil
salt and pepper
Thinly chop the onion and brown it in olive oil for a few minutes, gradually adding some water to prevent the onion from burning. Add the celery cut in thin slices and cook for a few minutes. Before finishing, add the diced speck, the olives and the julienne cut red chicory, adjust salt and pepper, then remove from the flame.
Boil the pasta al dente in salted water, drain and dress it with the celery sauce, mix well adding a dash of olive oil before serving. It is excellent also served at room temperature.
Serve it with a nice glass of Marzemino (red wine from the Trentino region)
