Green sticks and chips linguine

Prepare the chips: choose about ten smaller leaves from the bunch and cut out the central rib.

Wash them under running water and dry with a clean cloth.

Arrange them in a row on a baking tray lined with baking paper.

Sprinkle with sweet paprika, a pinch of fine salt and a good drizzle of oil.

Bake in a preheated oven at 150 degrees for about 10/15 minutes. Keep an eye on them because they cook quickly.

Prepare the sticks: heat a pan and toast the speck without any other seasoning, then set aside.

Prepare the green cream: clean the cavolo nero leaves by removing the central rib. Soak the leaves for a few minutes and rinse.

Plunge the leaves into boiling water and boil for a few minutes.

Then transfer to a bowl of cold water. Keep the cooking water because it will be needed to cook the pasta.

Let the leaves cool slightly and, without draining too much, place them in a mixer.

Blend in batches with the Parmigiano, a pinch of coarse salt and plenty of oil. If needed, also add two tablespoons of cold water from the bowl.

It should become a fairly runny cream.

Meanwhile, cook the pasta very al dente.

In the pan greased with the speck, warm the green cream with a drizzle of oil and a little cooking water.

Toss the linguine in the sauce, finishing the cooking.

Plate the linguine with the sticks, chips and a thin layer of cream.