Penne with cubes of PGI Finocchiona, POD Tuscan Pecorino sauce and POD Tuscan Ham powder – A Shady Hasbun recipe

Ingredients for 4 serves:

  • 320g Pasta Toscana Penne
  • 80g PGI Finocchiona
  • 80g of mature POD pecorino
  • 60g POD Tuscan Ham in slices
  • 40g black truffle
  • Olive oil
  • Coarse salt


Cut the  PGI Finocchiona into cubes. Grate pecorino. Cut ham in strips and put them in the oven to de-hydrate at 70°C for a couple of hours, then pulverize finely.
Cook pasta in boiling, abundant and salted water. Drain ‘al dente’ and toss it in a pan, away from heat, with pecorino and truffle in flakes. If needed, add some cooking water until you obtain a creamy and smooth sauce. Then add the cubes of PGI Finocchiona. Plate and complete with raw ham powder. Decorate with some cubes of PGI Finocchiona, a small amount of olive oil and a few scattered sprouts. Buon appetito!


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