FARRO TAGLIATELLE WITH AUBERGINE AND SPECK
Slice julienne the leek and the aubergine, brown in extra virgin olive oil, add fresh tomato and adjust with salt.
Dice cut the speck and let it gently fry in another pan.
Cook meanwhile the Tagliatelle in abundant salt water (5 minutes), strain and pour into the pan with the vegetables, stir for a few minutes and add the speck.