Ingredients for 4 people:
- 320 g of fusilloni;
- 350 g savoy cabbage
- 100 g speck cut into strips
- 4 large red tomatoes
- 1 garlic clove
- Monovarietal Coratina EVO Olive oil to taste
- Smoked scamorza cheese in flakes to taste
Procedure:
- Clean and wash the Savoy cabbage and roughly chop it.
- In a pot, bring water to the boil, salt it and boil the Savoy cabbage for about 5 minutes.
- While the Savoy cabbage is boiling, put the oil, the speck cut into strips and the clove of garlic in a frying pan.
- Once boiled, add the boiled Savoy cabbage and stew for a few minutes.
- Add the chopped tomatoes and cook, covering with a lid, for 6/7 minutes on a high heat.
- In the same cooking water as the Savoy cabbage, boil the pasta, drain it al dente and toss it with the prepared sauce.
- Serve with slivers of smoked scamorza cheese and a drizzle of Monovarietal Coratina EVO Olive oil.