Ingredients
- Mezze Maniche pasta 11.3 oz
- Yellow cherry tomatoes 17.6 oz
- Speck (smoked prosciutto) 5.3 oz
- Crushed pistachios 1.8 oz
- 1 clove of garlic
- Salt to taste
- Black pepper to taste
- 2 tablespoons extra virgin olive oil
Preparation
Preparation Method for Mezze Maniche with Yellow Cherry Tomato Cream and Crispy Speck:
- Start by removing the stems from the cherry tomatoes, thoroughly rinse them, and cut them in half.
- Heat the extra virgin olive oil in a pan and sauté a clove of garlic until golden, then remove it.
- Add the halved tomatoes to the pan, season with salt and pepper, cover with a lid, and cook for about 10 minutes or until the tomatoes are soft.
- Meanwhile, line a baking sheet with parchment paper and lay out the slices of speck. Cover with another sheet of parchment paper and place an empty baking tray on top.
- Bake in a fan-forced oven at 355°F (180°C) for 12-15 minutes, checking if the speck has become crispy. Continue cooking if needed. Once crispy, cut into strips.
- Transfer the cooked yellow tomatoes to a deep container and blend until smooth. Strain the cream through a fine-mesh sieve to remove seeds and skins.
- Cook the pasta until al dente, drain, and transfer to the pan where you cooked the tomatoes. Add the tomato cream and mix well, incorporating some of the crispy speck.
- Plate the pasta and garnish with the remaining crispy speck.
