Tuffoli with culatello, zucchini and almonds

30/04/2013 - Ingredients for 4 people:

- 400 g Tuffoli "Pastificio Mancini"
- 50 g culatello "Salumifico Rossi"
- Grilled zucchini
- Extra Virgin Olive "Frantoio Franci"
- 10 peeled and roasted almonds
- Parmigiano Reggiano DOP
- Salt and pepper

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Tuffoli "Pastificio Mancini"
- 50 g culatello "Salumifico Rossi"
- Grilled zucchini
- Extra Virgin olive "Frantoio Franci"
- 10 peeled and roasted almonds
- Parmigiano Reggiano DOP
- salt and pepper

Fry the diced culatello, diced grilled zucchini and roasted almonds in a pan with some olive.

Cook the Tuffoli for about 8-9 minutes until al dente, drain and mix in the pan with the sauce.

Serve with plenty of grated Parmesan cheese.

Recommended wine: Le Difese Tenute San Guido