When creativity meets tradition, dishes are born that surprise and enhance every ingredient. This is the case with this original anti-waste recipe: a creamy pasta made with pecorino cheese, prickly pear and Prosciutto di San Daniele. A combination that blends bold flavor, fresh notes and a touch of sweetness – a simple yet refined first course, perfect for any season.
The heart of the recipe lies in its ability to make the most of what is usually discarded. The end pieces of Prosciutto di San Daniele, which are more compact and harder to slice, become the key ingredient of the sauce: diced, they add flavor and texture with no waste. A smart way to reduce kitchen scraps and give new life to every part of the product, fully respecting the raw material.
The prickly pear adds an unexpected and pleasant contrast: its delicately sweet taste and juicy pulp combine with the creaminess of the pecorino to create a harmonious balance.
This creamy pasta is perfect for those who love to experiment with authentic ingredients and want a dish that is tasty, original and sustainable.
The rich texture, the contrast of flavors and the conscious use of ingredients make this recipe a great choice for anyone looking for something different yet easy to make.
An idea worth trying, focused on care for food, for the environment, and for the pleasure of good dining.
Discover every detail of this first course and get inspired by a new approach to cooking: more responsible, more creative, more delicious.
Recipe: Pasta with Pecorino, Prickly Pear and Prosciutto di San Daniele
Ingredients
- 240 g spaghetti
- 60 g Pecorino Romano
- 60 g Prosciutto di San Daniele
- 1 red prickly pear
- 1 teaspoon honey
Instructions
- Cut the end piece of Prosciutto di San Daniele – the part that’s harder to slice – into strips. Sauté in a pan with a drizzle of oil until crispy. Once ready, remove and set aside, leaving the cooking base in the pan.
- To make the prickly pear sauce, cut the fruit into pieces and sauté for 2–3 minutes in the same pan used for the ham, with a little oil and a touch of honey to help caramelize.
- Blend the mixture until smooth, then strain to remove seeds and fibrous parts.
- For the pecorino cream, place the grated cheese in a bowl and gradually add cold water, stirring vigorously until you get a smooth, compact, lump-free mixture.
- Cook the pasta in plenty of salted water, drain and transfer to a large bowl. Add the pecorino cream and stir vigorously, adding a bit of cooking water to achieve a creamy, well-blended consistency.
- Plate and top with the prickly pear sauce and the crispy strips of Prosciutto di San Daniele.
