Ziti recipe with "Albenga trumpets", pecorino cheese and speck – Italian Cuisine


  • 350 g long pasta type ziti
  • 250 g fresh cream
  • 50 g grated pecorino
  • 50 g Sardinian pecorino
  • 30 g sliced ​​almonds
  • 2 "trumpet" courgettes
  • 2 slices of speck
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper

To prepare the ziti with «trombette di Albenga, pecorino and speck, bring the cream to a boil, turn off, add the peeled garlic clove and the grated pecorino, mix and keep the cream aside.
Cut roll the courgettes into small pieces and sauté them in a veil of oil until they are cooked al dente.
dried bacon in the microwave at maximum power for 1 minute: it must become crispy. Then cut it into strips.
Boil the pasta in boiling salted water, drain well al dente, keeping aside a ladle of cooking water; stir in the pecorino cream and, if needed, add a little cooking water. Complete with courgettes, speck, toasted and chopped almonds, Sardinian pecorino crumbs and pepper.

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