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    Whole Wheat “Penne” with Prosciutto, Escarole, Carrots, Thyme and Grana Padano

    4 people
    T230 min


    • 320 g whole wheat “Penne”
    • 200 g prosciutto di Parma
    • 50 g Grana Padano
    • 1 head escarole
    • 3 carrots
    • 1 onion
    • thyme
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Dice the carrots, chop the onion, cut the prosciutto into strips and tear the escarole leaves into pieces.


    STEP 2

    In a large pan, sauté the onion in a drizzle of olive oil, add the prosciutto and carrots and brown for a few minutes. Add the escarole and thyme and cook, stirring, to blend all the flavours. Add a ladle of hot water and continue to cook on low heat for 5-10 minutes, until the escarole is soft, seasoning with salt and pepper to taste.

    STEP 3

    Boil the Penne in plenty of salted water, drain the pasta when al dente and sauté in the pan with the vegetables and prosciutto.


    STEP 4

    Serve the pasta hot, generously topped with grated Grana Padano.