SERVES 4 persons TOTAL TIME 20 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr. Fresh Trofie
300 gr. Onion
80 gr. Speck
2 tbsp. Mascarpone cheese
60 ml Brandy
20 nuts, Minced
2 tbsp. Olive Oil
1 teaspoon Curry
Salt and Pepper to taste
DIRECTIONS:
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Let’s start with preparing the ingredients. Peel and finely slice the onions. Cut the speck into strips.
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Heat 2 tablespoons of virgin oil in a large frying pan over a medium heat, then add the speck and fry until crispy, stirring.
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Tip in the onions and cook until golden, then loosen with the brandy and let it bubble away.
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Season with salt and pepper, if needed, and flavour with a teaspoon of curry. Cover and cook over a low-medium heat for 15 minutes.
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Meanwhile, cook the pasta in a large saucepan of boiling salted water according to the packet instructions.
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Drain the Trofie “al dente” and quickly mix together with the mascarpone and the onion sauce.
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Add the minced nuts and stir well to make sure the pasta to absorb maximum flavour.
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