MACCHERONCINI DI CAMPOFILONE PGI WITH PROSCIUTTO AND LEMON
Ingredients for 4 people
- 250 g di Maccheroncini di Campofilone PGI Marcozzi di Campofilone
- 50 g of butter
- 120 g of thinly sliced prosciutto ham
- 1 large lemon with edible peel
Preparation
Melt the butter in a double boiler or in the microwave without letting it darken. Pour it into a large bowl and set aside.
Reduce the prosciutto into medium-sized shreds using your fingers.
Cook the Maccheroncini di Campofilone PGI in plenty of salted water. After 30 to 40 seconds, that is, when the pasta is softened, gently stir it. Carefully check the cooking point so that it suits your taste: the Maccheroncini cook in about 1 to 2 minutes.
Meanwhile, arrange the prosciutto in the bowl containing the melted butter except for a little that will be used to finish the dish.
Drain the pasta, keeping it moist and reserving some of the cooking water to use in case you need to soften the preparation; season immediately, after which distribute to individual plates.
Finish with a little freshly grated lemon zest (only the yellow part since the albedo-that is, the white part-can be bitter) and the prosciutto crudo kept aside and serve.
Maccheroncini di Campofilone PGI with prosciutto and lemon
Ingredients for 4 people
- 250 g di Maccheroncini di Campofilone PGI Marcozzi di Campofilone
- 50 g of butter
- 120 g of thinly sliced prosciutto ham
- 1 large lemon with edible peel
Preparation
Melt the butter in a double boiler or in the microwave without letting it darken. Pour it into a large bowl and set aside.
Reduce the prosciutto into medium-sized shreds using your fingers.
Cook the Maccheroncini di Campofilone PGI in plenty of salted water. After 30 to 40 seconds, that is, when the pasta is softened, gently stir it. Carefully check the cooking point so that it suits your taste: the Maccheroncini cook in about 1 to 2 minutes.
Meanwhile, arrange the prosciutto in the bowl containing the melted butter except for a little that will be used to finish the dish.
Drain the pasta, keeping it moist and reserving some of the cooking water to use in case you need to soften the preparation; season immediately, after which distribute to individual plates.
Finish with a little freshly grated lemon zest (only the yellow part since the albedo-that is, the white part-can be bitter) and the prosciutto crudo kept aside and serve.
