Fusilli Spinach and Prosciutto di Modena


  • 400 g of fusilli
  • 200 g of Prosciutto di Modena 300 g of spinach leaves
  • 1 scallion
  • oil
  • 4 spoons of milk salt
  • pepper


Clean the spinach leaves and cut them into strips, then chop the Prosciutto di Modena into cubes. Sweat the chopped scallion in five spoons of oil, then add the spinach and milk, and cook for three minutes. Add the Prosciutto di Modena and cook for another two minutes.

Meanwhile, cook the fusilli in boiling salted water, drain them and serve them with the sauce and a twist of pepper

The quantities indicated are enough for four people.