Code D01
Garganelli romagnoli with squacquerone cream, arugula, and crispy prosciutto chips
x4
People
Ingredients for 4 people
320 g of Garganelli romagnoli
200 g of Squacquerone cheese
200 g of fresh cream
Arugula
2 slices of prosciutto
Procedure
Bring the cream to a boil, then turn off the heat and add the Squacquerone cheese, whisking to emulsify. Season with salt and pepper. Place the prosciutto slices on a baking tray and bake at 160°C for 5 minutes until crispy, then set aside.
Cook the Garganelli in salted boiling water, toss with the Squacquerone cream, and plate starting with the Garganelli. Sprinkle with roughly chopped arugula and garnish with the crispy prosciutto slices.
Chef Marco Frassante, President of the Regional Union of Chefs Emilia-Romagna.
