Wholemeal spaghetti with PGI Finocchiona that meets dried fruit – A Daniele Cornacchia recipe

Ingredients for 4 people:

  • 8 Walnuts
  • 20 g pine nuts
  • 250 g Mascarpone
  • 5 slices of PGI knife-cut Finocchiona
  • 350 g wholemeal spaghetti
  • Tuscan Extra Virgin Olive Oil
  • 1 Lemon


Finely chop the PGI Finocchiona IGP with a knife.

Toast nuts and pine nuts and coarsely chop them, then add mascarpone with a drop of cooking water, add 30% of finely chopped PGI Finocchiona, and if needed, dilute the sauce with a spoon of cooking water, when pasta is ready, toss it in a pan. Once plated, add finely chopped raw PGI Finocchiona, dust with grated lemon and a small amount of Tuscan Extra Virgin Olive Oil.


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