Cappelletti romagnoli with rocket pesto, romagna squacquerone cheese mousse and crispy parma ham
x4
Ingredients for 4 people
400 g Cappelletti Romagnoli
200 g rocket
30 g toasted pine nuts
10 g garlic
50 ml extra virgin olive oil
200 g squacquerone cheese
10 g isinglass sheets
200 g Parma ham – aged 24 months
butter to taste
Procedure
Soften isinglass in cold water.
Dissolve the Squacquerone cheese in a non-stick pan over a very gentle flame, add the gelatine, blend and pass through the fine strainer. Fill the siphon with the mixture and let cool in the fridge for a couple of hours.
In a blender, mix rocket, pine nuts, garlic, a pinch of salt, extra virgin olive oil and some ice cubes. Julienne the ham and sauté in a pan, until it becomes crispy.
Cook Cappelletti in plenty of salted water and toss in a sauté pan with butter.
In the centre of the dish, place pesto with Cappelletti Romagnoli, and garnish with crispy ham and siphoned Squacquerone cheese cream.
Chef Francesco Boccuzzi regional union of Emilia-Romagna chefs.
