Scrigni® with “Squacquerone di Romagna DOP” and field herbs with saba, piadina crumble, and prosciutto, shallot petals
x4
Ingredients for 4 people
4 slices of aged DOP prosciutto
100 g of Romagna piadina
Isomalt to taste
4 shallots
Extra virgin olive oil, fine salt to taste
100 g of saba
12 Scrigni with DOP squacquerone
30 g of hazelnut butter
Marjoram to taste
Procedure
For the piadina and prosciutto crumble:
Lay the prosciutto slices on a tray with baking paper and crisp them in the oven. Cool and blend, adding isomalt until it absorbs the excess fat. Meanwhile, toast the piadina and blend it coarsely. Mix the two ingredients.
For the Romagna shallot petals:
Clean the shallots, cut them in half, and roast in the oven at 180° with oil and salt.
For the saba reduction:
Pour the saba into a pan and reduce over heat until a thick sauce is obtained.
For the Scrigni® with “Squacquerone di Romagna DOP” and field herbs:
Cook the pasta in plenty of salted water, and once cooked, drain and toss in a pan with a little cooking water, the hazelnut butter, and some marjoram leaves.
On well-heated individual plates, spread the saba with a brush, place the “snow” of prosciutto, arrange the Scrigni®, and finish with toasted piadina and roasted Romagna shallot.
SUGGESTIONS
A characteristic of this recipe is the alternation between the typical sweetness of saba and the savoriness of aged prosciutto. The balance between the creaminess of the squacquerone and the crunchiness of the piadina and shallot enhances the different textures.
