For 4 people
1 250 gram pack of Avesani Raw Ham nodini
230 gr of stracchino
90 gr of speck
grated parmesan to taste
Salt to taste.

Melt the stracchino in a bain-marie. Place a glass dish over a saucepan full of hot water and turn from time to time for the stracchino to melt completely. Cut the speck into strips and keep aside. Pour the stracchino and speck in a pan and cook for two minutes. Do not add salt because the speck releases a lot of salt.

In a saucepan with plenty of water cook the nodoni, the cooking time is about 5 minutes.

As soon as the nodini are cooked drain them and pour them directly into the pan with the melted stracchino and speck. Mix well, add salt, add grated parmesan (optional) and serve. If you do not like Parmesan but you prefer other types of grated cheese, for example pecorino or caciocavallo, they are all right because the stracchino has such a light taste that it goes well with any type of other cheese.