Tortelli alla rucola with piadina cream in ham broth, squacquerone cheese drops and cured ham crispy threads
x4
Ingredients for 4 people
12 Tortelli alla rucola
FOR PIADINA CREAM
200 g cooked piadina
80 g cured ham (single slice)
2 shallots extra virgin olive oil to taste
FOR SQUACQUERONE DROPS
80 g Squacquerone of Romagna cheese
lemon zest, pepper to taste
FOR CRISPY HAM
120 g thinly sliced Parma ham
FOR CRISP OLIVE WAFFLE
10 g seed oil
10 g flour
100 g water
1 g black olive powder
Procedure
FOR PIADINA CREAM
Sauté shallots on low flame, add diced Parma ham and cook for 2 minutes. Add water and cook for 1 hour on low heat without adding salt, until you obtain a ham broth. Sieve through a fine-mesh strainer when lukewarm, then dip piadina cut into pieces, with 200 ml broth. Mix with an immersion mixer, while drizzling some extra virgin olive oil.
FOR SQUACQUERONE DROPS
Whisk Squacquerone, adding lemon peel and pepper. Store in a pastry bag.
FOR CRISPY HAM
Cut ham into thin strips, microwave at maximum power for 15 seconds until it becomes crisp, let cool.
FOR CRISP OLIVE WAFFLE
With all ingredients, make a runny batter and pour in a hot non-stick pan over medium heat until it becomes crisp. Cook Tortelli alla rucola in plenty of salted water, sauté in a pan with ham broth and oil, and keep warm. Lay a piadina cream bed on the plate, then place Tortelli on top, add Squacquerone drops with the help of a pastry bag, olive wafers and crispy Parma ham.
Chef Debora Fantini senior italian national chef team.
