Peel, slice and sauté the red onion in a non-stick pan with some e.v.o. oil and the garlic cloves, unpeeled.

Add the black cabbage, previously trimmed and finely sliced. When almost cooked, add the previously diced PROSCIUTTO TOSCANO PDO, the chilli pepper and finely chopped parsley, remove the garlic cloves, add a little red wine, simmer and reduce. If necessary, add a little water used to cook the pasta. Lastly, season with salt and black pepper.

Cook the red lentil penne in abundant salted water.

Once cooked add the red lentil penne to the black cabbage, red onion and PROSCIUTTO TOSCANO PDO sauce and stir until thoroughly coated.

 Place on dishes and serve the red lentil penne with a few leaves of fresh parsley, a light sprinkling of chilli pepper and black pepper, along with a drizzle of raw e.v.o. oil.

Prosciutto Toscano PDO

The delicate taste, the crimson red of the dry and lean slices, the intense taste enhanced by a typical flavor,
are the distinctive features of this Tuscan excellence.

A refined pleasure, skilfully enriched by the unmistakable aromas of “Tuscany”: pepper, garlic and aromatic plants such as lentisk, myrtle, juniper and others jealously kept secret and handed down from father to son over the centuries.

But perhaps the secret of the quality of Prosciutto Toscano PDO is given by the perfect climate in which it is born; ideal for seasoning, characterized by breezes, temperate land and sea winds that blow over an area protected from the north winds by the Apennines.

A couple of distinctive elements: the V cut, during the trimming phase the ham is given the typical V shape, this allows the ham to mature and to absorb the natural aromas evenly; the pepper: Once cured, before being put on the market, the ham is covered with pepper which gives it another distinctive and typical trait.

Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020