Maccheroncini con prosciutto di Praga, olive taggiasche e Robiola Osella - Ricette Fattorie Osella


Cut the smoked ham into matchsticks and fry gently in a pan with a knob of butter; then add the Taggiasca olives. Thin the Robiola with 5/6 spoons of milk and add this cream to the ham and olives. Salt to taste.
Meanwhile, cook the pasta in plenty of salt water, drain it while still firm and pour it into the pan with the sauce; stir thoroughly with the chopped parsley and, if liked, the breadcrumbs toasted with oil and garlic.