A very tasty pasta dish thanks Paccheri Gragnano from Campania region to the speck Alto Adige South Tyrol, enveloping and creamy thanks to the Burrata pugliese di Andria and Tuscan wild fennel which gives a slight aniseed flavour to all.
Speck ham is a dry-cured raw ham produced in the Italian Alps that undergoes a delicate smoking process on aromatic wood, which confer an intense colour and a light smoked flavour to it.
burrata-cheese Burrata it’s a type of mozzarella, but it differs from it inside, in which it encloses a very soft heart of cream which has a buttery consistency.
Serves 4, Preparation time 10 min, Cooking time 20 min
- 380 g Paccheri pasta
- 200 g finest Speck Ham or a whole piece
- A couple of sprigs of fresh wild fennel
- Medium-sized burrata cheese, 250 g
- Evoo, 2 tablespoons
- a garlic clove, peeled
- a pinch of salt and black pepper
Cut the speck into strips or if you have a piece, dice it.
Brown the clove of garlic in 2 tablespoons of Evoo. When the garlic has browned, remove it from the pan and add the speck cut into cubes or strips and brown it until crispy, meanwhile add the chopped fennel.
Tip: If you have a piece of speck, cut the pork rind as well and fry it with the garlic clove, as it will give flavour. You can then remove it before serving.
Drain paccheri using a skimmer, them to the pan with speck and fennel and let them flavour. Set aside the cooking water.
Turn off the heat, add Burrata creamy inner part, stir and if necessary dilute with a bit of cooking water you set aside, season with a pinch of salt and black pepper.
Serve with a few more wild fennel leaves.