Quick and easy half-sleeves potatoes and speck

Half sleeves potatoes and speck it's a recipe sent to me by Vittorio (a dear friend), and it's really quick and easy. I recommend Vittorio when you want to send some other recipes! The tasters liked it a lot, try it !!

Ingredients for 2 people

• 180 gr. of pasta (half sleeves)
• a medium potato
• onion
• 6 thin slices of speck
• 1 sprig of rosemary
• dry white wine (a coffee cup)
• grated cheese (parmesan, Sardinian pecorino or aged caciocavallo),
• extra virgin olive oil
• salt and pepper as required

Preparation: 5 minutes Cooking: 20 minutes Execution: Easy

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How to prepare potato and speck half sleeves

Take a non-stick pan of a suitable size to be able to skip even the pasta in the final stage of cooking. Take the onion, remove a couple of sheets and chop it very finely or in any case of the size you like best. Take the speck and cut it into julienne strips. Peel the potato and cut it into 1 cm cubes.

Fill the bottom of the pan with a thin layer of extra virgin olive oil and leave the chopped onion to brown with the speck. Add the diced potato and give a first browning over medium heat babando to sauté it every now and then to prevent it from burning.

Add the white wine and finish cooking over medium heat, adding a pinch of salt, pepper and rosemary until the wine evaporates completely. If the potato is still a little raw when the wine has evaporated, finish cooking by adding a little water from time to time.

Boil the pasta and drain it 2 minutes before the cooking time indicated on the package. While the pasta is cooking, add a little cooking water (a couple of ladles) to the pan where the sauce is. Drain the pasta and pour it into the pan under which the flame has already been lit previously and toss the pasta for a couple of minutes waiting for all the added cooking water to evaporate. Add the grated cheese over the heat off and let it mix. Serve and garnish with a sprig of rosemary and a drizzle of raw extra virgin olive oil and here is the

WINE PAIRING: For this dish a Pinot Grigio Igt Ramato / Rosè is recommended.

For the wine pairing I consulted the site: www.bodegasdevino.org