Ditaloni with corn and mortadella

DITALONI with CORN 2_03289, MORTADELLA, TALEGGIO CHEESE INGREDIENTS for 4 PEOPLE 320 g ditaloni rigati, 80 g spinach salad, 150 g of canned corn (drained weight), 100 g of mortadella into one slice, one medium onion, 4 tablespoons butter, 80 g taleggio cheese, salt and pepper to taste Wash spinach, drain and dry them in the centrifuge.

Drain the corn kernels in a colander, rinse under cold water and drain them again.

Peel the onion, wash, dry and cut into slices 2/3 horizontal mm thickness with the mandolin.

You factor the onion in rings with fingers.

Remove the skin with mortadella and cut it into cubes of a cm with the knife.

Cut into pieces the taleggio.

Heat half the butter in a pan and saucepan, heat the onion rings, 2/3 tablespoons combined with water and cook until the onion is soft and the water is evaporated (10 m).

Combine corn, mortadella, salt and pepper, add to 2 minutes, stirring with a wooden spoon.

While the onion cooks, melt the remaining butter in a pan, add the spinach and a pinch of salt.

Cook over high heat for a minute voltateli with 2 forks, salted with another pinch of salt and continue cooking for 5 minutes should be tender but not overcooked and the water emitted must be all evaporated.

Bring to a boil 3 litres of salted water, let them cook for the time indicated ditaloni on the package.

Drain the ditaloni in colander and place in pan with spinach, add the corn relish and taleggio and stir.

Transfer the pasta to a serving dish and serve.