- 300 g of Molino Spadoni Gluten-free pasta with Teff Flour
- 70g of Mora Romagnola Pork Cheek from Officine Gastronomiche Spadoni
- 1 bunch of rocket (30 g)
- 300 g of rainbow cherry tomatoes in slices
- 100 g of Brisighella Mature Raw Milk Pecorino cheese, from Officine Gastronomiche Spadoni
- 1 clove of garlic
- extra virgin olive oil
Dice the pork cheek. Pour 3 tablespoons of oil into the frying pan, add the pork cheek, and brown it with the garlic clove, crushed. Remove the garlic and add the cherry tomatoes. Brown them quickly and salt them. Remove from the heat. Finely chop half of the rocket. Boil the pasta in salted water, drain it once it is al dente, and mix it in the frying pan with the sauce, the chopped rocket and plenty of grated pecorino. Decorate with the rest of the rocket and more pecorino, and serve.