Mezze Maniche with Porcini Mushrooms, Pecorino, Saffron, and Speck

Here is the recipe to prepare delicious mezze maniche with porcini mushrooms, pecorino, saffron, and speck, a dish rich in flavors that combines precious ingredients of Italian cuisine.

Ingredients

• 320 g mezze maniche (or another short pasta shape)
• 300 g fresh porcini mushrooms (or, if you prefer, rehydrated dried porcini)
• 100 g speck cut into strips
• 1 sachet of powdered saffron
• 80 g grated Pecorino Romano
• 1 clove of garlic
• Extra-virgin olive oil to taste
• Salt and pepper to taste
• Chopped parsley to taste (optional)

Preparation

1. If using dried porcini, start by soaking them in warm water for about 20 minutes. If using fresh porcini instead, clean them carefully of any soil using a brush or damp cloth, and slice or chop them.

2. Place a pot of salted water on the heat for the pasta. When it boils, cook the mezze maniche according to the times indicated on the package, so that they remain al dente.

3. Meanwhile, in a large pan, heat a drizzle of extra-virgin olive oil and add the crushed garlic clove. Let it lightly brown, then remove it.

4. Add the porcini mushrooms to the pan and sauté over high heat for a few minutes. Season with salt and pepper to taste.

5. Add the strips of speck and cook for a few more minutes, until they become crispy.

6. Dissolve the sachet of saffron in a little hot water and pour it into the pan with the mushrooms and speck. Let the flavors meld for a minute.

7. Drain the al dente pasta and transfer it to the pan with the porcini mushroom and speck sauce. Sprinkle with the grated pecorino and stir well over low heat until the cheese has melted and combined with the other ingredients.

8. If desired, you can add some chopped parsley before serving for a touch of freshness.

Serve your mezze maniche piping hot, and if you like, add an extra sprinkle of grated pecorino when bringing them to the table.

Trivia

Pecorino Romano is a protected designation of origin (PDO) cheese that comes from Lazio, Sardinia, and the province of Grosseto in Tuscany. Its presence in this dish adds an intense, slightly spicy flavor that pairs perfectly with the aroma of the porcini mushrooms and the aromatic taste of saffron.