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Italian food recipe: Roman Pennette allo Speck
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Introduction:
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Easy, delicious pasta dish.
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Ingredients:
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1 lb. penne pasta
4 medium zucchini
4 large tomatoes
6 oz. speck (smoked proscuito, thinly sliced)
1/2 cup grated parmigiano
1 Tbls. diced onion
1 1/2 cups chicken broth
6 Tbls. extra virgin olive oil
salt and pepper to taste
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Description:
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In a large sauce pan brown the onion in olive oil. Add the speck and cook for 4 minutes on low heat. Clean the zucchini and remove the skin, chop finely. Add zucchini to speck and cook 10 minutes. Cook the tomatoes in boiling water for one minute. Remove from water, peel and discard skin. Chop tomatoes into cubes and add them with the broth to sauce pan. Cook another 6 minutes. In salted water, cook the pasta, drain and add to the sauce. Add pargmigiano leaving some for the table. Serve piping hot.
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Cooking Time:
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25 minutes
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Preparation Time:
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30 minutes
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Note:
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Recipe courtesy of Pepe Verde, Accademia di Alta Cucina (Roma)
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Italian food recipe: Roman Pennette allo Speck
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Vegetarian
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