1 350g glass jar of yellow Datterini in water,
200g smoked provola cheese,
1 leek, basil,
extra virgin olive oil,
Slice the leek and pan-fry with some oil. Add the yellow Datterini previously cut into halves, salt and heat over a high flame for several minutes. Boil the fusilli in a pot full of salted water. Drain the pasta when slightly underdone, mix it with the sauce and blend all together over a medium flame. Add fresh basil and some pieces of provola cheese that melts in hot pasta.