Wash the agretti, remove the excess earth, remove the root and cut into pieces about 5 cm long. In a pan heat 4 tablespoons of oil together with garlic, add the agretti and let them cook over high heat for about ten minutes. Remove the garlic. Cook the Fibrella Pasta Leonessa whole macaroni in plenty of salted water. Cut the ham into long strips and fray the buffalo mozzarella with your hands. Drain the pasta, add it to the pan with the agretti, add the strips of ham and sauté for a few minutes. Serve in individual dishes with frayed mozzarella over pasta and a drizzle of raw extra virgin olive oil. a cura di laraandthekitchen
