Cappelletti with raw ham flavored with herbs on squacquerone cream with asparagus tips, ham powder, and parmesan crisps
x4
Ingredients for 4 people
INGREDIENTS FOR 4 PEOPLE
320 g Cappelletti with raw ham
20 g butter
200 g squacquerone cheese
30 g extra virgin olive oil
Black pepper to taste
200 g asparagus
100 g dried and powdered raw ham
100 g Parmesan cheese
Procedure
Clean, wash, and cut the asparagus to the desired size and blanch them in boiling water. Once cooked, remove the asparagus from the water and immerse them in ice-cold water. Meanwhile, blend the squacquerone cheese, oil, and pepper until a cream is obtained. Cook the Cappelletti and toss them in a pan with butter and aromatic herbs.
Assemble the dish with a bed of squacquerone cream, the Cappelletti, and garnish with slightly sautéed asparagus tips with oil and Parmesan, ham powder, and Parmesan crisps.
Chef Alessandra Baruzzi, advanced training chef – fic.
