Ingredients (serves 2)
150 g of “foglie d’ulivo” spinach pasta
2 thick slices of capicollo, diced
4-5 oyster mushrooms
extra virgin olive oil
1/2 onion, chopped
80 g caciocavallo cheese (Pioggia Store)
150 ml cream or milk
powdered nutmeg
1/2 glass of sweet wine primitive
salt
Clean the mushrooms with paper towels and rinse quickly under water. Dry and cut into slices. In a large pot saute the onion, add the diced capocollo, pour in 1/2 cup of sweet wine primitive. Let evaporate. Add the mushrooms. Simmer for 10 minutes and add the pepper.
Meanwhile, boil the water. Add salt and the pasta. Drain 3 minutes before the end of cooking.
Meanwhile prepare a pan with water and boil. In a double boiler melt in cream or milk and grated caciocavallo cheese cut into small cubes. Add a pinch of nutmeg powder.
