INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Gluten-Free Mezzi Rigatoni N°51
250 g red chard
3 or 4 fresh porcini mushrooms
1 garlic clove
4 slices speck
50 g aged pecorino cheese
Salt and pepper
Extra virgin olive oil
DIRECTIONS
Blanch the leaves of the red chard with stalks and sauté in a pan with extra virgin olive oil and a pinch of salt, then set aside. Select and clean the porcini mushrooms then cut into slices at least half a centimeter thick, trying not to break them. Grill the porcini mushrooms in a pan with extra virgin olive oil and a clove of garlic (which you will then remove). Once the porcini are ready, season with salt and add the previously tossed chard. In the meantime, bake the slices of speck in the oven at 190° C between two sheets of parchment paper until crispy. Take out of the oven, and let cool, then pass through a mixer to obtain uniform crumbs. Cook the Rummo Gluten-Free Mezzi Rigatoni and toss them in the pan with the porcini mushrooms and Swiss chard, maintaining the creamy consistency of the porcini mushroom base.
Serve garnished with thin slivers of pecorino cheese and crumbs of crispy speck.
