Ingredients for 4

• 2 shallots
• 100 g of Prosciutto di San Daniele, in julienne strips
• 2 tablespoons of olive oil
• 2 whole slices of Prosciutto di San Daniele
• 1 glass of Friulano wine
• 8 walnuts
• 380 g of spaghetti
• Salt, as needed
• Grana Padano Cheese
• A knob of butter

PREPARATION

Chop and brown the shallots in the olive oil, add the julienned Prosciutto di San Daniele, fry gently for a few minutes and blend in the glass of Friulano wine. Coarsely chop the walnuts: use part now for the sauce; set the rest aside as a garnish. Cook the spaghetti in plenty of salted water, drain and pour into the sauce, add the knob of butter and continue cooking for 2 minutes. Arrange the Prosciutto slices on the plate in an X shape, arrange the spaghetti in the centre and sprinkle with Grana Padano Cheese. Fold the Prosciutto slices to form the casket, drizzle with the remaining walnuts. Serve immediately with a glass of chilled Friulano wine.

RECOMMENDED WINE

Friulano