Torchietti speck and walnuts

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.

Difficulty: Easy

Time: 15 min

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

 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.

 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.

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.

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