Preparation

Use a pot to boil water;  then, add salt and cook pasta.

In a pan, pan-fry the spinach with a little butter, a pinch of salt and grated parmesan, then add the Parma ham sliced into small strips.

Drain the paccheri and stuff them with the spinach and ham mixture you have just prepared.

Wrap 5/6 stuffed paccheri in a large slice of Parma ham and bake the gratin in the oven with parmesan on top.

Prepare a fondue with fontina from Aosta Valley and milk. Arrange the fondue on the base of the dish and put the spinach-stuffed paccheri wrapped in ham on top of it.