The pasta of Campofilone, Marche
The never ending beauty of Italy is truly how much there is to discover from one region to the next. One can easily spend a lifetime getting to know all the subtle nuances that make any one region of Italy great. That being said, we’d like to introduce you to, perhaps for the first time, one of Italy’s lesser-known regions, Le Marche.
Nestled between Abruzzo and Lazio to the South/Southeast, Emilia Romagna to the North and Umbria and Tuscany to the West, Le Marche boasts all the natural beauty we’ve come to expect in Italy; miles of coastline along the Adriatic, beautiful mountain views and gently rolling hills that dot the landscape.
Of course what better way to get to know a region than through the food! Let’s start with one of Le Marche’s best known exports, the world renown egg noodle pasta from Campofilone. This hilltop town in the province od Fermo still produces this local treasure much the same it has been done since the 1400s.
Campofilone’s long time pasta ambassador, Vincenzo Spinosi, has traveled the globe to raise awareness for his pasta but also for the prestige of all the pasta that originates in Campofilone.
But don’t take our word for it, try for yourself. Pick up some Spinosi 2000 and give this simple recipe a whirl.
Spinosi Pasta with Prosciutto and Lemon
Ingredients
3 tablespoons extra virgin olive oil
Generous ½ cup prosciutto that has been cut into strips 1 to 1½-inches long
3 tablespoons white wine
About 5 ounces Spinosini pasta
½ to 1 cup pasta cooking liquid
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon minced Italian parsley
Additional cheese and Italian parsley leaves for garnish
Directions:
Heat the oil in a deep skillet over medium heat. Meanwhile, bring a large pot of salted water to a boil. Add the prosciutto to the skillet and cook until heated through but not browned and crisp. Add the wine and keep warm.
When the water boils, drop in the pasta. Cook 2 minutes. Lift out the pasta and place in the skillet with the prosciutto.
Measure 1 cup pasta cooking liquid. Add ½ cup to the skillet, stir gently and cook 1 minute. Add the lemon zest, cheese and parsley. Toss gently and cook 1 minute longer. If the pasta seems dry, add more of the pasta cooking liquid and a dash of olive oil.
Divide between two heated plates. Garnish each serving with additional cheese and parsley leaves.
Makes 2 main dish servings or 4 appetizer servings.
Buon appetito!
p.s.
If we didn’t convince you about the allure of Le Marche, maybe Dustin Hoffman can help!
