Cappelletti romagnoli with cheese, rocket pesto, squacquerone foam, and crispy Parma ham
x4
Ingredients for 4 people
400 g of Cappelletti romagnoli with cheese
200 g of rocket
30 g of toasted pine nuts
10 g of garlic
50 ml of extra virgin olive oil
200 g of squacquerone cheese
10 g of gelatin sheets
200 g of 24-month-aged Parma ham
Butter to taste
Procedure
Soften the gelatin sheets by soaking them in cold water.
Melt the squacquerone cheese in a non-stick pan over very low heat, then add the gelatin and blend the mixture, straining it through a fine sieve. Fill a siphon with the mixture and let it cool in the fridge for a couple of hours.
Blend the rocket, pine nuts, garlic, a pinch of salt, extra virgin olive oil, and a few ice cubes in a food processor.
Julienne the Parma ham and sauté it in a pan until crispy.
Cook the Cappelletti in plenty of salted water and sauté them in butter. Spread the pesto in the center of the plate, add the Cappelletti romagnoli with cheese, garnish with the crispy Parma ham and the squacquerone foam from the siphon.
Chef Francesco Boccuzzi, Unione Regionale Cuochi Emilia-Romagna.
