Testaroli with culatello di Zibello (ham) and Castelmagno di Montagna (cheese)

22/11/2012 - Ingredients for 4 people

- 420 g testaroli "Arconatura"
- 200 g culatello di Zibello (fine ham) "Cavalier Boschi"
- 50 g cheese Castelmagno di Montagna "Terre di Castelmagno"
- 100 g butter
- 1 tsp Classic broth without glutamate "Bio-Well"
- 5/6 sage leaves

Articolo tratto da: Anne to London

Ingredients for 4 people

- 420 g testaroli "Arconatura"
- 200 g culatello di Zibello (fine ham) "Cavalier Boschi"
- 50 g cheese Castelmagno di Montagna "Terre di Castelmagno"
- 100 g butter
- 1 tsp Classic broth without glutamate "Bio-Well"
- 5/6 sage leaves

In a pot bring plenty of water with 1 tablespoon of broth to a boil. Melt the butter in a pan and fry the chopped culatello in it for 1 minute. Once the water is boiling, cook the testaroli (cut into pieces) for 2 minutes. Drain and add to the pan. Sprinkle with grated cheese Castelmagno.

Suggested Wine: moscato d'Asti "Braida"
This wine has a fresh bouquet with notes of fresh fruit, orange blossom, rose and musk. Suitable for pairing with fruit cake, fruit, dry pastries, panettone, walnut cake and cheeses as Castelmagno.