FARFALLE PASTA WITH TUBER MAGNATUM PICO WHITE TRUFFLE OLIVE OIL

Recipe by Lorenzo Totò -  Chef, Da Totò Restaurant, Lucignano (AR).

Ingredients for 6 servings:

• 500g Farfalle pasta,
• 200 g baked ham,
• 25 g extra virgin olive oil,
• 25 g Boscovivo white truffle Tuber magnatum Pico extra virgin olive oil

Boil the farfalle pasta in salted water and drain them al dente. Serve the pasta with the diced baked ham, the extra virgin olive oil and the Boscovivo white truffle olive oil.