{"id":17150,"date":"2013-03-22T01:54:40","date_gmt":"2013-03-22T00:54:40","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/mezze-maniche-with-speck-ham-arugula-and-cherry-tomatoes\/"},"modified":"2026-08-27T15:31:04","modified_gmt":"2026-08-27T13:31:04","slug":"mezze-maniche-with-speck-ham-arugula-and-cherry-tomatoes","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/mezze-maniche-with-speck-ham-arugula-and-cherry-tomatoes\/","title":{"rendered":"Mezze maniche with speck ham, arugula, and cherry tomatoes"},"content":{"rendered":"

I want to give pasta a few weeks of vacation, because I’m afraid it might “burn out,” but not before giving you the recipe I’ll be talking about today: Mezze Maniche with speck, arugula, and cherry tomatoes. When I first discovered it, we lived through a period of extreme romance, of not being able to live without it, daydreaming about it 24 hours a day, and then what happened was that “our love broke from so much use.” In other words, after a couple of months of making it every other minute, I got bored of it. A couple of days ago, I felt like having it again. I suppose it’s because “where there was fire, ashes remain,” and I thought I owed it to you to introduce it. It must have something special, because my partner also loves it, even though it has pomodorini. He doesn’t like them, which is something I find so hard to understand that I prefer to imagine he was traumatized as a child watching the “cold on the outside, incandescent ball at 18,000 degrees on the inside<\/a>” scene from Il secondo tragico Fantozzi<\/i>.<\/p>\n

\"Mezze<\/a><\/p>\n

Did you know about speck ham<\/a>? Although it originates from the Tyrol, it is widely used in the cuisine of other Central European regions and countries. Among them, Italy, where the one from Alto Adige is highly appreciated and enjoys its own PGI<\/a> status.<\/p>\n

In shops specializing in Italian products, they usually have it, but if you can’t find it, you can substitute it with serrano ham. It will lack the smoky touch, but it combines just as well with the rest of the ingredients. As for the cherry tomatoes, whether natural or canned, you can also choose based on your preferences. With canned ones, you’ll make more juice, they are always sweet, and they saut\u00e9 in the blink of an eye, which saves some time in the recipe. Natural ones tend to be a bit more acidic, unless it’s the season for those that look like miniature pear tomatoes, which, personally, I love.<\/p>\n

By the way, my friend and coworker Mar\u00eda told me about today’s recipe. She knows a ton of quick, easy, and authentically Italian recipes. (The stracciatella recipe<\/a>, for example, she told me about that one too). Grazie mille Mari’! \ud83d\ude42<\/p>\n

\"Mezze<\/a><\/p>\n

Visit my YouTube channel<\/h3>If you haven't already, I invite you to subscribe to my YouTube channel<\/strong><\/a> so you don't miss any new recipes.
\n Don't forget to follow me on Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for Italian food lovers.
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The latest video recipes from my channel!<\/h3>\n\n
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