The distinctive taste of speck is combined with the nutritional potency of spinach and the decisive taste of Parmigiano Reggiano for a dish full of flavor and character.
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INGREDIENTS |
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Mini Fusilli Barilla |
350 |
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g |
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Speck |
100 |
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g |
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Spinach |
100 |
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g |
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Grated Parmigiano Reggiano |
50 |
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g |
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Cream |
1 |
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dl |
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Milk |
1 |
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dl |
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Olive oil |
2 |
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tablespoons |
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Onion |
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1/2 |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean and chop the onion, cut the speck into thin strips, add the spinach into julienne strips; brown the onion in the pan with 2 tablespoons of oil, add the speck and the spinach; season with pepper and a little salt. |
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| 2. |
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Put the grated Parmigiano Reggiano in a bain-marie with the milk and cream and melt it. |
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| 3. |
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Cook the Mini Fusilli Barilla in plenty of salted water, drain when 'al dente', then sautée in the pan with the speck. |
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| 4. |
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Apportion the pasta and pour a ladleful of Parmigiano Reggiano fondue onto each plate before serving. |
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CHEF'S NOTE |
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You can make the fondue tastier using Parmigiano Reggiano and seasoned Romano cheese in equal proportions. |
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In order to obtain a more delicate flavor, more suitable for children, you can replace the speck with bacon or prosciutto if you wish.
This is a very nourishing dish; the ingredients provide plenty of phosphorous and calcium, both very important elements when it comes to the healthy development of children's teeth and bones, especially during their crucial growing years. |
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