Speck, spinach and taleggio fusilli
How to make Speck, spinach and taleggio fusilli recipe
Serves 4
Preparation time 5 minutes, Cooking time 15 minutes
Ingredients:
375 g (12 oz) dried fusilli
100 g (3½ oz) speck slices
150 g (5 oz) Taleggio cheese, derinded and cut into small cubes
150 ml (¼ pint) double cream
125 g (4 oz) baby leaf spinach, roughly chopped
salt and pepper
grated Parmesan cheese, to serve (optional)
Method:
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, cut the speck into wide strips.
Drain the pasta, return it to the pan and place over a low heat. Add the speck, Taleggio, cream and spinach and stir until most of the cheese has melted. Season with a generous grinding of pepper and serve immediately with a scattering of grated Parmesan, if liked.
For mozzarella & ham fusilli, use 150 g (5 oz) mozzarella instead of the Taleggio and replace the speck with 100 g (3½ oz) Black Forest ham. Mozzarella will give a milder flavour than Taleggio.
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| Speck, spinach and taleggio fusilli |
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