This dish is a treasure chest of speck containing penne with creamy Philadelphia, speck, and sun-dried tomatoes. A few simple ingredients give this dish a great taste. I presented the dish by wrapping the penne in a few thin slices of speck. I liked the idea of creating a little surprise on the plate, and I succeeded. You’ll find it opened at the end of the recipe. It’s simply delicious!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz Penne Rigate
- 5.6 oz Philadelphia (2 packages of 80 g.)
- 10 slices Speck (thin slices)
- 6 Sun-dried Tomatoes
Tools
- 1 Frying Pan
- 1 Pastry Cutter
Preparation
To prepare the penne with creamy Philadelphia, speck, and sun-dried tomatoes, first make the Philadelphia cream. Heat a frying pan, pour in a ladle of cooking water and let the Philadelphia melt..
At this point, a tasty cheese cream will form. We can turn off the heat and set it aside, covering it with a lid. We’ll get back to it later.
Now we prepare the speck. I used a slicer to cut 10 thin slices. To cut them into strips about a centimeter wide, I recommend using scissors. It’s much simpler and more practical than using a knife.
Once the speck is sliced, add it to the cream and mix with a ladle. Just a few more minutes on low heat and the cream is ready.
After cooking, drain the pasta with a slotted spoon and some cooking water that will be used to mix the cream. It will take just a few minutes to distribute the cream well over the pasta.
At this point, we can slice the tomatoes into strips and add them to the mixture in the pan. Now all that’s left is to mix and combine the ingredients. Use a square pastry cutter to create the shape of the treasure chest. Finally, wrap it with some slices of speck and serve.
Here’s the open treasure chest! The penne with creamy Philadelphia, speck, and sun-dried tomatoes are ready to be enjoyed!
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