Ingredienti per 4 persons 400 gr reginette
200 gr thickly sliced speck
100 gr fresh peas (shelled)
2 cloves garlic
½ glass dry white wine
extra-virgin olive oil
grated Parmesan
salt, pepper
Preparazione Blanch the peas in boiling salted water for about 10 minutes; drain. Cut the speck into cubes and sautè in a few spoonfuls of oil with the sliced garlic begins to colour, remove from the pan. Add wine to the peas and allow to evaporate; add salt, pepper and continue cooking over a moderate heat for about 10 minutes.
In the meantime cook the reginette in plentiful salted water, drain when “al dente” and transfer to the pot with the speck and peas. Mix together over the heat a few minutes and season with a grinding of pepper, and a sprinkling of grated cheese.
To vary this recipe you can add 2-3 teaspoons of cream to the speck to bind the mixture tog
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