Flow rate
First courses
Duration
35 minutes
Difficulty
Easy
Ingredients
- 400 g of shells
- 2 leeks
- 120g sliced bacon
- 150 g of Tuma del Trifulau Occelli®
- Occelli® butter to taste
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
The combination of bacon and leeks to season pasta is a classic: here's how to make it more special and tasty by also adding the Tuma del Trifulau Occelli®. An ideal recipe to improvise a simple lunch, but full of flavor.
Procedure
After cleaning the leeks by removing the outer leaves and the green part, cut them into thin slices.
Cut the bacon into strips and brown for 2-3 minutes. Then add the leeks, stir and cook over low heat until the leeks have softened. Salt and pepper to taste.
Cut the Tuma del Trifulau into small pieces and place them in a bowl.
Bring water to a boil and cook the shells: drain them while still al dente and sauté them quickly with the leeks and bacon. Then turn off the heat, add about 2/3 of the Tuma del Trifulau and stir to combine the pasta well with the other ingredients.
Butter a baking dish and transfer the pasta. Spread the remaining pieces of Tuma del Trifulau over the shells and bake for a few minutes in a preheated oven at 180°C.
Enjoy the dish while it's piping hot!
This recipe also works very well with other short pasta shapes such as macaroni, orecchiette or conchiglioni: compared to long pasta, in fact, they absorb the sauce better.
