Garganelli romagnoli alla crema di squacquerone, rucola e chips di prosciutto crudo croccante

Garganelli romagnoli

Ingredients for 4 people

320 g Garganelli romagnoli

200 g squacquerone cheese

200 g fresh cream

rocket

2 slices cured ham

Procedure

Bring cream to a boil, turn off the heat and add squacquerone cheese, emulsify with a whisk, and season with salt and pepper.

Put cured ham slices on an oven dish and bake at 160°C for 5 minutes until crisp, then set aside. Cook Garganelli in boiling salted water, stir in Squacquerone cream and serve starting from Garganelli, sprinkle with coarsely cut rocket and garnish with crispy cured ham slices.

Chef Marco Frassante regional union of Emilia-Romagna chefs.

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