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Fusilli with vegetables and Speck Alto Adige PGIServes 4:350 g / 12 oz fusilli pasta, 2 zucchini, 1 carrot, 2 slices Speck Alto Adige PGI, half sachet saffron, 1 tbsp curry powder, 1 clove garlic, grated Parmesan cheese, oil, salt. Cook pasta in boiling salted water to which saffron has been added. Chop Speck. Wash and thinly slice zucchini and carrots. Pour 4 tbsp oil into large saucepan. Add peeled crushed garlic and cook until slightly browned, then remove from pan. Add Speck, sliced vegetables and curry to pan. Cook 5 minutes over medium heat, stirring carefully. Drain pasta when almost tender. Pour into saucepan with vegetables and sauté one minute. Serve with grated Parmesan cheese.
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