Creamy, nutty with all the good carbs and fats, this trottole's the perfect slow-burning energy recipe
A treat for lovers of Italian cuisine, this trottole with creamy hazelnut sauce will take your pasta repertoire to the next level.
Rich in slow-releasing carbs, it’s a comforting, substantial dish that can work well as a day-before-a-race option. It tastes even better with a fresh tomato salad.
Preheat the oven to 180°C/gas mark 4. Pop the hazelnuts on a baking tray and bake for 5mins until lightly toasted. Transfer to a plate. Then lay the ham on the tray and bake for 5mins or until crispy.
Boil a saucepan of salted water and cook the trottole as per pack details. Blitz the hazelnuts, add a pinch of salt, the ricotta, a grating of nutmeg and the garlic in a blender until you have a smooth paste.
Heat the oil in a frying pan, add a tbsp of water and sauté the leek until soft and translucent. Drain the pasta once cooked, reserving a ladleful of the cooking water. Add pasta to the pan with the leeks, stir in the hazelnut sauce.
Add the crispy ham, along with plenty of freshly ground pepper and parsley.
