We offer you a recipe for a creamy and tasty first course. Torchietti “Porreca” with speck, walnuts and ricotta. A creative pasta that combines the crunchiness of speck and the delicacy of ricotta. A few simple steps will lead to a delicious result to share with family or at a dinner with friends.
Ingredients
for 4 people
Torchietti 320 gr
Speck 4 slices
Walnut kernels 40 gr
Cow’s milk ricotta 250 gr
Rosemary 1 sprig
Extra virgin olive oil just enough
Salt just enough
Black pepper just enough
Poppy seeds for garnish
Preparation
1 Start by preparing the walnut cream that will be used to season the speck and walnut torchietti. Transfer the ricotta into a bowl with ¾ of the previously chopped walnut kernels, a few rosemary needles, two tablespoons of oil, salt and pepper. Blend everything until you obtain a smooth and creamy sauce.
2 In the meantime, cook the pasta in plenty of salted water for about 7/8 minutes. In a non-stick pan, brown the speck slices until crispy and cut them into strips.
3 Drain the pasta, keeping aside a little of the cooking water, transfer it to the bowl with the ricotta and walnut cream and mix very well. Add a little of the cooking water if necessary. Serve the “Porreca” torchietti with walnut cream and crispy speck piping hot, garnish with poppy seeds.
