The presence of grappa and buffalo speck renews a recipe already well known and appreciated. Very apt for those who are intolerant to milk because the intense taste of the buffalo speck enables one not to use grated cheese.

INGREDIENTS  for 4 people

300 g of short pasta –such as penne or sedanini – , 20 small very ripe pomodori ciliegini , 150 g of buffalo speck, a small glass of Grappa di Chianti, 3 tablespoons of non-dairy cream, some butter, extra virgin olive oil, a  garlic clove, salt and pepper

PREPARATION

Lightly fry the garlic in the extra virgin olive oil, put in the tomatoes which have been washed and diced and cook. Add salt and pepper. In the meantime cut the speck into small pieces and cook it in the butter. As soon as it is nearly crisp add the grappa and then add all to the tomatoes, and the non-dairy cream. Dress the pasta cooked “al dente” and serve while hot.

BEST WINE TO MATCH IS THE ROSE’ FROM FATTORIA DEL COLLE

At Fattoria del Colle the production of rosé began more than 30 years ago with the name “Aqua di Tetto”. When Donatella Cinelli Colombini received from her father the farm she decided to change the name because the previous one led to imagine a red wine that had been watered down.…

L'articolo Pasta with buffalo speck and Chianti grappa sembra essere il primo su Cinelli Colombini.