This pasta combines the rich taste of Pešterska pršuta, the freshness of microgreens, and the refreshing note of Tarski sir, creating a dish that is both light and flavorful. It’s perfect for a quick dinner but impressive enough for more formal occasions. Find more details about the ingredients at the provided link.
Ingredients:
– 400 g wide noodles Korka (handmade from traditional recipes)
– 150 g Pešterska beef prosciutto
– 100 g microgreens
– 2 cloves garlic, finely chopped
– 100 g Tarski sir, Zapis Tare
– 50 g goat cheese, Piroćanci
– 2 tablespoons oil
– Salt and pepper to taste
– 1 teaspoon Lokošnička paprika (sun-dried and smoked with beechwood)
Preparation:
Cook the pasta, reserving about 100 ml of the pasta water. Heat the oil in a pan over medium heat. Add the prosciutto and fry for 2-3 minutes until crispy, then set it aside. In the same pan, sauté the chopped garlic for about 30 seconds. Add Tarski sir and cook briefly until combined.
Add the cooked pasta, microgreens, crispy prosciutto, and goat cheese to the sauce. If the sauce is too thick, add some reserved pasta water. Stir and cook until all the flavors come together.
Serve warm, enjoy!
