CASTELMAGNO DOP CREAM,
SPECK TRENTINO AND
BITTER COCOA POWDER
Ingredients for 3 people:
- 400 gr maccheroni DALLA COSTA
- 150 gr castelmagno cheese Dop
- 100 ml of fresh cream
- n°6 slices of speck
- n°1 teaspoon of bitter cocoa powder
- extra virgin olive oil
Cook the pasta “al dente” in boiling salted water.
Meanwhile, cut the speck in strips and brown them with a drizzle of extra virgin olive oil in a pan. Add the chopped Castelmagno cheese and melt it with the cream until getting a creamy consistency. Add salt and pepper to your taste / to season to taste.
Drain the pasta and pour into the pan of the sauce, sauté everything.
Serve it sprinkled with bitter cocoa, as desired you can add some browned speck, previously kept aside.