Salt and pepper

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... Or pasta with red chicory chicory and smoked ham from South Tyrol. "Speck" is a flat sausage from pork leg, not only seasoned with salt and pepper, but also rosemary, juniper, bay leaves and other herbs. After smoking, and during ripening on the air for several weeks, leg covered with a thin layer of mold, which further enriches the flavor of ham - experts believe that it is through this pleśniowemu air strike "speck" takes on a characteristic, peanut flavor that distinguishes it from all other types of raw ham in Italy. The Italian "speck" is used in a thousand ways, and one of them is to add it along with red chicory pasta. Traditional, delicious "pasta all'italiana". Delicious!
Salt and pepper
Chop the onion and garlic, heat the butter in a frying pan. Add the diced speck, fry for a few minutes. Add the white wine and chopped to pieces chicory, keep on heat for a few minutes until the chicory is tender and all the flavors well blended. At the end of cooking add the cream and parsley, traiter mix well, season with salt and pepper and simmer for a while. Cook the pasta al dente, drain, toss in the pan and mix with chicory and speck. Hold for a minute on low heat. Put on plates, sprinkle with Parmesan cheese. Serve immediately. traiter
Atino, Majanko, as you will once in Pisa, be sure to drop by me at lunch: specially for you to prepare a delicious pasta miche :) That's the speck, at this example ... Hugs. patryzia Says: November 8th, 2011 10:46
Certainly very good this pasta :), seeing this dish, I cooked pasta too but only with vegetables, the taste of your is known to me because I lived in Sarah, and that's the near Pisa :) Konsti Says: November 10th, 2011 16:07
Pasta must be delicious. fascinates me chicory with its characteristic bitter aftertaste. It's nice that you wrote about szpeku still going to, to collect and look for something more about szpeku except that it is pork sausage traiter - only sold here in better deli, pre-packaged. I'll make this pasta for sure. Konsti Says: November 20th, 2011 14:43
When I cook, sing around it: "... and the devil do not guess what I have in a pot on the bottom ..." traiter :) "Apparecchiamo?" or "been covering the table?". Question incident before each meal: light, natural phrase that fits like a glove to the culinary workbook ... For 10 years I have lived in Italy, once in Florence, now in Pisa (and by the way: believe it or not, despite all the miracles Tuscan and so miss my Warsaw). In Tuscany I met my husband, a faithful son of proud and raw Calabria :))) In our kitchen meets so North and South, and what follows can be viewed on the blog ...
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