Ingredients for 4 serves:

• 320g Pasta Toscana Penne
• 80g PGI Finocchiona
• 80g of mature POD pecorino
• 60g POD Tuscan Ham in slices
• 40g black truffle
• Olive oil
• Coarse salt

Preparation:

Cut the  PGI Finocchiona into cubes. Grate pecorino. Cut ham in strips and put them in the oven to de-hydrate at 70°C for a couple of hours, then pulverize finely.
Cook pasta in boiling, abundant and salted water. Drain ‘al dente’ and toss it in a pan, away from heat, with pecorino and truffle in flakes. If needed, add some cooking water until you obtain a creamy and smooth sauce. Then add the cubes of PGI Finocchiona. Plate and complete with raw ham powder. Decorate with some cubes of PGI Finocchiona, a small amount of olive oil and a few scattered sprouts. Buon appetito!