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 Sicilian pasta with Mozzarella 
A hearty home-style pasta filled with bacon, broccoli and Mozzarella cheese.

500 gr, rigatoni
10 slices prosciutto Parma, cut into 3 Cm pieces
2 cups Sicilian broccoli
2 teaspoon finely chopped fresh garlic
3 Puccio Mozzarella Cheese,
100 gr. freshly grated Sicilian Pecorino Cheese.
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley

Cook Italian rigatoni according to package directions.
Drain; set aside.

Meanwhile, in 10-inch skillet cook Prosciutto over medium-high heat, stirring occasionally, until Prosciutto is crisp (6 to 8 minutes). Reduce heat to medium.
Add broccoli and garlic.
Cook, stirring occasionally, until broccoli is crisply tender (4 to 5 minutes).
Add cooked rigatoni, Puccio Mozzarella cheese, Pecorino cheese and ground red pepper. Continue cooking, stirring occasionally, until cheese is melted (3 to 5 minutes).
Sprinkle with parsley.
Makes 6 servings.
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Industria Alimentare Puccio Srl
Via Monsignor Siino, 52 - 90040 Capaci (PA) - Tel. +39.091.8671322- Fax +39.091.8696260
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