120 g. fresh Maccheroni al pettine
Mixed vegetable for “soffritto”
Parmigiano Reggiano cheese, grated
Extra virgin olive oil
Cook the macaroni in boiling salted water until al dente. In a pan with a drizzle of oil, brown the vegetables, add the wild boar ragout and leave it to simmer on the stove. At this point add the Pomodorina sauce, continuing to cook for few more minutes, add in a little rosemary. Drain the macaroni and toss them in the sauce with some grated Parmigiano cheese. Garnish with a bay leaf and crushed crispy prosciutto.