Angelo Stornaiuolo
Reefer Sales Manager
DB Schenker, Italy
Ingredients
- “Pinneolo” tomatoes with some standard cherry tomatoes (percentage: 80% Pinneolo – 20% cherry tomatoes)
- Bacon strips (Speck)
- Ground meat
- Zucchini
- “Provolone del monaco” (a type of string cheese from Naples)
- Black pepper to taste
- Salt to taste
Special tip:
- 3/4 portions (“it depends on how hungry you are” – chef’s tip)
1/4
Start by sautéing the bacon (Speck) and zucchini in a frying pan with a little extra virgin olive oil (Italian if possible). Once browned, remove from the pan and leave to rest while waiting to be put back in.
2/4
In the same frying pan add the cherry tomatoes and add a ladleful of the cooking water from the pasta. Once the cherry tomatoes start cooking (only when the cooking water has evaporated) add the ingredients listed above as you go along, starting with the minced meat, then add the bacon and zucchini again.
3/4
Once the pasta is ready (remove 2/3 minutes earlier than the cooking time stated on the packet) sauté it in the frying pan together with the ingredients.
4/4
Once the linguina has been sautè for about 3 minutes, season it with black pepper – shavings of provolone del monaco and a touch of basil. You will have a tasty and very fresh dish in a short time, which you can enjoy even in summer temperatures!