Cappelletti with raw ham
Ingredients for 4 people
320 g Cappelletti al prosciutto crudo
20 g butter
200 g squacquerone cheese
30 g extra virgin olive oil
black pepper to taste
200 g asparagus
100 g dried and pulverised cured ham
100 g Parmigiano Reggiano cheese
Clean, wash and cut asparagus at the desired size and cook them in boiling water. Once cooked, remove asparagus from cooking water and immerse them in cold water and ice.
Meanwhile, blend Squacquerone cheese, oil and pepper until creamy. Cook Cappelletti and sauté them in a pan with butter and aromatic herbs. Prepare the serving dish with a bed of Squacquerone cheese cream and Cappelletti, and garnish with asparagus tips lightly sautéed with oil and Parmesan, ham powder and Parmigiano Reggiano wafers.
Alessandra Baruzzi advanced training chef – fic.