Spinosini With Prosciutto and Lemon Olive Oil
250g (1box) Spinosini
5 slices Parma prosciutto
3 tbsp Cardum Extra Virgin Olive Oil
½ cup Grated Parmigiano Reggiano
4 tbsp Lemon Olive Oil
4 tbsp finely chopped flat leaf parsley
2 ladles of cooking water, reserved from Spinosini
1. Cut the prosciutto into thin strips and place in a large pan with the Cardum Extra Virgin Olive Oil, set aside.
2. Cook the Spinosini in plenty of boiling salted water for 2 ½ minutes.
3. Drain and add to the fry pan, set over medium heat, with the ladleful of cooking water. Cook for 1 minute and remove from the heat before adding in the Parmigiano, followed by the Lemon Olive Oil.
4. Mix gently, adding the chopped fresh parsley and additional cooking water, if needed (they should not be too dry and sticking together) or an additional drop of Lemon Olive Oil.