Ingredients
- 4 tbsp of olive oil
- 70 g of speck ham
- 300 g of purple sprouting broccoli
- 1 garlic clove, crushed and chopped
- 250 g of fresh tagliatelle
- 80 g of natoora 30 months aged parmigiano reggiano scaglie d'oro, grated
Method
Step 1
Rinse the broccoli, and then slice them lengthwise so that the stems are of equal thickness.Step 2
Bring a large pot of salted water to the boil.Step 3
When boiling add the florets and blanch for 3 minutes. Remove with a sieve and set aside. Leave the pot of water on the hot stove, as you will use it to cook your pasta.Step 4
Heat the olive oil with the crushed garlic in a large skillet.Step 5
When hot and fragrant. add the broccoli. Stir-fry for 5-8 minutes until nicely browned. Season with salt and pepper.Step 6
Tear the speck slices with your hands and add them to the skillet with the broccoli. Sautee for one more minute.Step 7
Cook the tagliatelle al dente, drain and add to the skillet with the broccoli.Step 8
Toss to coat evenly with the sauce, season with salt and pepper to taste, and sprinkle with grated Parmesan. Serve!