Speck is a type of ham made from the leg of pork and also from the shoulder. The meat is cut into pieces and dressed with salt and many other aromatic spices and herbs that lend it its traditional flavour. The meat is kept in this dressing for about three weeks and only then is it left to smoke slowly over the burning the bark of particular trees. It is this smoke that gives the meat its characteristic taste. It is usually ready after six to eight months.
Cook the pasta in boiling, salted water and while still hot arrange in individual dishes in the form of a pyramid. Prepare the accompanying sauce to be poured over each individual dish. Cut the ham and the speck into julienne strips. Blanch the tomatoes in boiling water for a few minutes and then remove the skins. In a small frying pan warm the tomato purée and cream the ricotta in the sauce. Reduce the sauce and ricotta to a pulp and keep hot. Season with salt and pepper. Brown the onions cut into julienne strips in a pan with oil, then add the dressed pork meats and sauté well. Pour the contents of the hot pan onto the pasta, add the blended sauce and garnish with the whole tomatoes and the chopped aromatic herbs. The dish is characterized by the contrasting sensations of hot and cold and strong and delicate fragrances.