Prosciutto, spinach, and ricotta paccheri – bizzarro inverse cannelloni

Ok, so, there’s not a lot to see here – it’s just more in the genre of “put roughly three savoury things over pasta”.

One of the things I brought back from Rome was a decent-sized chunk of prosciutto. It was bloody delicious, and it wasn’t even one of the better bits in the shop. No, the chap in Volpetti managed to up-sell me on an end piece, after I’d obviously betrayed my pork lusts and stocked up on salami.

I am glad he did.

Casting about for something to do with it, I ended up just slicing it thin-ish and tossing it over pasta with ricotta and wilted spinach and rocket. On the one hand that’s barely a recipe; on the other, it was one of the best things I’ve ever put in my mouth.

Seriously. The prosciutto wasn’t overpoweringly salty, the fat was rich and creamy, and that cured, rich, piggy taste was fucking close to perfect.

I think I need a little lie down.

Paccheri with Finocchiona salami and tomatoes

Last week I was in Rome. It’s nice, and I’ll probably do a proper update on it (and the food) shortly.

Particularly, I should write about the deli we visited: Volpetti

It’s a wonderful old-school deli on the Via Marmorata, and despite being a bit of a tourist spot, the produce was splendid. So I brought back a giant Finocchiona, one of my favourite sausages. It’s rich, slightly buttery, and chock-full of fennel.

Finocchiona sausage from Volpetti

To be honest, it’s better raw than cooked, but on the Monday after I got back, I just wanted to use it in something, and since I’d just discovered paccheri (giant macaroni), that seemed like the thing.

This is substantially the previous recipe with dried sausage and different photographs.

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