Potato and squash chicche with speck and chestnuts
1 pack Nonna Rina potato chicche with squash
100 g speck, thickly sliced
15 g butter
20 g roasted chestnuts
1 sprig rosemary
Cut the speck into strips and sweat in the butter; add the chopped chestnuts, rosemary and pepper. Mix well. Cook the Nonna Rina chicche in boiling salted water, remove with a slotted spoon and sauté briefly with the other ingredients. Transfer to a serving dish and serve hot.