Penne with savory cabbage, mushrooms and speck
11.5 oz Barilla Penne
9 oz savoy cabbage outer leaves
5.2 oz fresh Porcini mushrooms
3.5 oz Speck
1 garlic clove
1 hot chili
3 tbsp extra virgin olive oil
1 small spring of rosemary
Salt and black pepper, to taste
Bring lightly salted water to boil.
Cut the savoy cabbage in square chucks
Clean and slice the mushrooms.
When the water boils pour the savoy cabbage leaves in the pasta cooking water.
After about 10 minutes, add the Penne and cook for the time indicated.
In the meantime, Julienne cut the Speck.
In a pan, sauté the chili, rosemary and garlic in extra virgin olive oil.
Sauté the mushrooms, and remove from the heat, add the Speck, remove the rosemary and wait until the pasta is ready.
Drain the pasta when not yet al dente, a little undercooked, and pour in the pan.
Toss everything and serve with a sprinkle of black pepper and a ribbon of extra virgin olive oil.
Garnish / Tip: rosemary flowers. As alternative to the savoy cabbage: cauliflower, broccoli.