Spaghetti alla chitarra with raw shoulder ham and Burrata

04/02/2013 - Ingredients for 4 people:

- 250 g spaghetti alla chitarra "Pastificio Caponi"
- 100 grams of raw ham shoulder "Salumificio Rossi"
- 100 g pumpkin
- 1 burrata cheese made from buffalo milk "Sapori del Sud"
- Extra virgin olive oil Tonda Iblea Gran Cru "Frantoio Cutrera"
- Salt from Trapani "Oro di Sicilia"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 250 g spaghetti alla chitarra "Pastificio Caponi"
- 100 grams of raw ham shoulder "Salumificio Rossi"
- 100 g pumpkin
- 1 burrata cheese made from buffalo milk "Sapori del Sud"
- Extra virgin olive oil Tonda Iblea Gran Cru "Frantoio Cutrera"
- salt from Trapani "Oro di Sicilia"

Cut the pumpkin into small pieces and simmer over low heat for 10 minutes in a pan with olive oil.

Add the chopped ham.

Cook the pasta al dente, drain and add to the pan with the sauce. Serve the pasta with chopped Burrata.

Recommended wine: Chianti Classico "Rocca delle Macie"