Ingredients
| Raw ham thick cut | 120 g |
|---|---|
| Dried mushrooms (porcino) | 30 g |
| Mozzarella cheese | 225 g |
| Olive oil | |
| Broth | |
| Penne | 270 g |
Method
Pour 2 tablespoons of olive oil in a generous pan.
When the oil is hot, add the raw ham cut into thin slices and let it heat for half a minute. Pour then a ladle with broth and let it evaporate. Add the porcino mushrooms, ground to powder.
Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.
Drain the penne al dente.
Pour them in a bowl with mozzarella cheese in stock cubes and quickly whisk until mozzarella is completely melt.
Serve immediately.
Prep
Cook
Error message
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