NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Gammon steak

1 oz Dry truffle mezzelune pasta

0.25 cup Tomato puree

0.5 tsp Mascarpone cheese

0.25 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the truffle mezzelune according to the package instructions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the gammon steak with black pepper and sear in the hot skillet for 3-4 minutes per side until golden brown and cooked through.

• 4

  Remove the gammon steak from the skillet and set it aside on a plate to rest.

• 5

  Reduce the skillet heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant.

• 6

  Pour in the tomato puree and add the sea salt, simmering the sauce for 2-3 minutes.

• 7

  Stir in the mascarpone cheese until it is fully melted and the sauce becomes a creamy, pale red.

• 8

  Drain the mezzelune and toss it directly into the skillet with the tomato mascarpone sauce until well coated.

• 9

  Slice the gammon steak and serve it alongside the warm pasta, garnished with freshly chopped parsley.