Pasta salad with Castelspeck Levoni and celery

  • Preparation:
  • Difficulty: Bassa


For 6 people:

  • 300 g of short pasta
  • 150 g speck (1 slice)
  • 4 pieces if celery
  • 1 red radicchio
  • 50 g of olives cut into round pieces
  • parsley
  • ½ onion
  • extra virgin olive oil
  • salt and pepper

Mince finely the onion and fry it for a few minutes adding some water to prevent it from burning, then add the celery cut into thin slices and cook it.
Just before the cooking is over add the diced speck, the olives and the radicchio stripes, put salt and pepper and remove from the stove.
Boil the pasta al dente in salted water, drain it and add it to the celery and speck sauce, mix well and dress with some oil before serving. Excellent also served at room temperature.

  • Find the best stores near to you!

The Product