Ricciole with Speck and asparagus
Asparagus and Speck are a totally delicious combination, and they’re in season. Adding robiola cheese binds it all together and gives that sour note that’s always welcome.
For 2 people
200 g ricciole [GB]
1 spoonful of Mosto extra-virgin olive oil [GB]
1 clove of garlic
1 bunch of asparagus
1 glass of white wine
5 slices of Speck, cut into small strips
1 small Robiola cheese [GB]
Salt and pepper
Put the water for the pasta on to boil.
Discard the toughest part of the asparagus, wash them and cut the stalks into small pieces, keeping the tips to one side.
Heat the oil in a non-stick frying pan, add the clove of garlic and leave to fry gently. Add the asparagus stalks, leave them to fry for a few minutes, add the tips and bathe in white wine. Season, then cook for about ten minutes. Add the Speck, cook for a few minutes until the Speck is golden brown.
Add the pasta to the boiling water, cook for 5 minutes, drain and dress with the asparagus, Speck and Robiola cheese.
Serve immediately.
