Cut the speck into cubes and let it fry in a pan without oil (it will take out a little of its fat, prepare an emulsion with the Valerian and about half a glass of olive oil), blend it with the immersion blender until it is smooth In the meantime cook the pasta, drain it al dente and let it cream with the speck, add half of the mozzarella previously cut into cubes, stir until the mozzarella has melted and serve as follows: pour the valerian pesto on the bottom, taking care of keep two tablespoons aside Place the dough on the plate and at this point add the remaining buffalo mozzarella, pour over the remaining Valerian pesto and decorate with a few speck cubes.
by La Pazza Cucina di Monica
