"Farfalle Fumé," a classic from the Marche region, especially from the 1980s, remains a cult classic of Italian cuisine. The central ingredient of this recipe is undoubtedly speck, whose delicate smokiness lends it a unique flavor. The acidity of the tomato sauce is then balanced by the delicate creaminess of the cream. The pasta of choice for this recipe is either farfalle or pennetta, which allow the sauce to blend perfectly. An explosion of flavor for a retro-inspired dish straight from the Alessandro Borghese TV show Kitchen Sound!
Ingredients for 4 people- 280 g of Farfalle
- 0.5 white onion
- 100 g of diced speck
- 300 ml of tomato sauce
- 1 fresh chili pepper
- 1 tablespoon EVO oil
- 200 ml of cream
- Salt and pepper to taste
- Basil to taste
Bring the water for the pasta to a boil, season with salt, and add the farfalle. In a pan, sauté the chopped onion with a drizzle of extra virgin olive oil. Remove the pan from the heat, adding a few chili flakes. Return the pan to the heat and sauté the diced speck. Add the tomato sauce, seasoning with salt and pepper. Meanwhile, drain the pasta and toss it in the pan with the sauce to coat it. To serve, place a ring in the center of the plate and pour the pasta onto it. Garnish with a few drops of cream, fresh basil leaves, and a little ground pepper.
