GARGANELLI, DRY-CURED HAM, PEAS, BURRATA AND OLIVES

In a frying pan, add a wire of Extra Virgin Olive Oil and fry 150 g of Baked Ham, cut into cubes, with honey drops.

At the same time cook, in planty salted water, 320 gr. of Garganelli for about 6/7 minutes.

Drain pasta and add it to the pan, stirring it with Apulian Burratina.If necessary, add a little cooking water.

Serve this authentic delicious for the palate!