How to prepare Trofie in cream of Provolone Valpadana DOP Dolce, walnuts and Speck Alto Adige PGI
Start by preparing the sweet Provolone Valpadana DOP cream that will be used to season the trofie. Transfer the sweet Provolone Valpadana DOP, cut into cubes, to a saucepan with the cream and a pinch of salt, and melt together.
Meanwhile, cook the trofie in plenty of salted water for about 5/6 minutes.
Cut the slices of Speck Alto Adige PGI into strips, then cook them in a non-stick pan until crispy.
Drain the pasta (keep aside a little of the cooking water), transfer it to the pan with the strips of Speck Alto Adige PGI and mix well.
Serve the trofie with Speck Alto Adige PGI piping hot, add the sweet Provolone Valpadana PDO cream and garnish with the walnut kernels.
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