Today I present to you my masterpiece. The trofie with speck and walnuts are the perfect holiday dish: comforting, delicious, and impressive. You can prepare it for Sunday lunch, a picnic, or to vary the Christmas holiday menu.
The best thing is that it can be prepared in advance, so you can enjoy the company of your guests and serve the dish at the right moment. The combination of speck, walnuts, and smoked provola gives a special kick to this timbale, offering you a dish that’s different from the usual and impactful. Give it a try to believe it!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Microwave, Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 669.60 (Kcal)
- Carbohydrates 43.35 (g) of which sugars 4.73 (g)
- Proteins 29.85 (g)
- Fat 41.86 (g) of which saturated 10.98 (g)of which unsaturated 8.51 (g)
- Fibers 2.00 (g)
- Sodium 812.00 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the trofie speck and walnut timbale
- 1.10 lbs trofie
- 2.11 cups béchamel sauce (link to the recipe)
- 5.29 oz smoked provola
- 3.53 oz diced speck
- 3.53 oz walnuts
- 0.71 oz grated parmesan
Tools
What you need to prepare Trofie with Speck and Walnuts
- 1 Pan pan
- 1 Baking Dish microwave baking dish
- 1 Microwave Oven Microwave oven
- 1 Spatula spatula
Steps for trofie with speck and walnuts
First, prepare the light béchamel and set it aside (link to the recipe in the ingredients).
In a pan, lightly sauté the speck with a splash of oil and add the chopped walnuts, to toast everything.
Cook the pasta in plenty of salted water, drain al dente and return to the pot
In the pot, mix the pasta with the béchamel, add the provola well-drained and diced, and finally the speck and walnuts. Place everything in a baking dish and cover with the grated parmesan.
Cook in a microwave oven for 15 minutes with combined function at 650w, or in a static oven at 356 degrees Fahrenheit for 20-25 minutes.
Let rest for 10 minutes before serving.
Tips and Notes
This is a dish that can be prepared the day before or in advance.
You can store it in an airtight container in the fridge for up to 2 days.
Alternatively, you can portion and freeze it raw, before baking.
