Column | Little Cuisine of Lake Como
500 gr farfalle pasta
100 gr cured ham
100 gr gruviera cheese
100 gr parmigiano cheese flakes
Lemon juice (1 lemon)
Salt, pepper and olive oil to taste
Boil the farfalle until they’re al dente and let them cool. Cut the fruit, the ham and the gruviera cheese into small cubes; put everything into a bowl, add it to the pasta and add dressing.
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