Ingredients

• 2 Tablespoons  Partanna Extra Virgin Olive Oil
• 1/2 medium onion, diced
• 1 clove garlic,  crushed or minced
• 8 ounces  Sentfer Speck, cubed
• 1/4 cup white wine
• 2 bunches broccoli, separated into florets and chopped
• 1 pound Setaro Fusilli Corti or Monograno di Felicetti Kamut Fusilli

In a large skillet , heat the oil over medium  heat. When it is hot, add onion and garlic. Meanwhile, in a large pot,  bring well-salted water to a boil. When onion and garlic are slightly browned,  throw away garlic and add speck and about half the wine. Cook for 3 to 5 minutes. When water for pasta is boiling, add pasta.

In skillet, add  broccoli,  and cook uncovered for about 2 minutes,  then add a little more white wine and a tablespoon or so of oil if desired. Lower the heat , cover and cook for about  5 minutes. When pasta is al dente,  drain. Remove speck and broccoli mixture from heat. In the pot where the pasta cooked, add a tablespoon of  olive oil, and the speck and broccoli. Return pasta to pot and mix. 

Serves 4-5 people

Recipe from Esther Thompson Predieri