Linguine with Salumificio di Franciacorta Coppa
A first course with a delicate and mild taste, starring an exceptional product from Franciacorta.
Ingredients
320 g linguine
20 g Sardinian pecorino cheese, grated
12 thin slices Salumificio di Franciacorta Coppa
2 handfuls basil
8 marjoram leaves
1 sprig parsley
1 clove garlic
3 tbsp extra virgin olive oil
Butter
Salt to taste
Recipe for
4 people
Preparation
Finely chop the basil, garlic, marjoram and parsley, which will be used to prepare the linguine with Coppa Salumificio di Franciacorta, seasoning with a pinch of salt. Then transfer the chopped herbs into a mortar and slowly grind to a paste.
Add the grated pecorino and, after mixing well, start pouring in the olive oil. Continue mixing and adding oil until the mixture is smooth and creamy.
Boil a pan with plenty of salt water and cook the linguine. In a frying pan, gently sweat the slices of Salumificio di Franciacorta Coppa in a little butter. Remove from the heat as soon as the fat starts to become transparent.
Drain the pasta al dente and add to the pan with the Coppa. Add the pesto and sauté the linguine for 2 minutes over a low heat. Complete the recipe by dusting with more grated pecorino.
The dish is ready!
Buon appetito!
