Ricciole with Smoked Ham and Provola, Pumpkin Brandy Sauce with Mint, and Speck Chips
x4
Ingredients for 4 people
8 pcs Ricciole with Smoked Ham and Provola – Laboratorio Tortellini®
500g butternut squash
30ml Brandy
8 slices of Smoked Ham
1 clove Garlic
Olive oil (as needed)
Salt (as needed)
Rosemary (as needed)
Procedure
For the butternut squash sauce:
Peel and clean the butternut squash, cut it, and place in a saucepan with a drizzle of olive oil and a clove of garlic. Flambé with brandy and finish cooking over low heat. Blend everything.
For the Speck Chips:
Dehydrate the Smoked Ham slices in the microwave for 5 minutes at 700W.
Cooking the Ricciole:
Place butter on the bottom of a baking tray, add the Ricciole with Smoked Ham and Provola – Laboratorio Tortellini®, and bake at 180°C for 10 minutes.
To Serve:
Spread a streak of butternut squash sauce on a flat plate, place the ricciole on the plate, add the Smoked Ham chips, and finish with some mint leaves.
