Spaghetti, yellow datterini tomatoes, crispy ham, pecorino and bay leaves

Chef: Andrea Golino
Difficulty:
Time:
Type of Cooking:
Doses for: 4 people

Ingredients for Spaghetti, yellow datterini tomatoes, crispy ham, pecorino and bay leaves

• Spaghetti 400g
• Cream of datterini tomatoes 6 tablespoons
• 4 slices raw ham
• Bay leaf 1 leaf
• Bay leaf powder
• Oil
• Salt and Pepper To Taste

Preparation

1. Toast the ham in the oven for 20 minutes at 160 °. Season the cream with salt, pepper and oil.
2. Bring the water to the boil with the coarse salt and dip the pasta into it.
3. Cook for 7 minutes and cool in cold water. Drain well and add a drizzle of oil.
4. Add the seasoned velvety sauce, crumble the ham and add the pecorino flakes.
5. Serve and decorate with bay leaf powder.