Tortelli with rocket, piadina cream in ham broth, squacquerone drops, and crispy ham strips
x4
Ingredients for 4 people
12 Tortelli with rocket
FOR THE PIADINA CREAM
200 g cooked piadina
80 g prosciutto crudo in a single slice
2 shallots
EVO oil to taste
FOR THE SQUACQUERONE DROPS
80 g Squacquerone di Romagna
Lemon zest, pepper to taste
FOR THE CRISPY HAM
120 g Parma ham sliced thin
FOR THE CRISPY OLIVE WAFER
10 g seed oil
10 g flour
100 g water
1 g black olive powder
Procedure
FOR THE PIADINA CREAM
Sauté the shallots over low heat, add the prosciutto crudo cut into cubes, and continue cooking for 2 minutes. Add water and cook for 1 hour over low heat without adding salt, creating the ham broth. Strain through a fine-mesh sieve, and while still warm, soak the piadina pieces with 200 ml of broth. Blend with an immersion mixer, slowly adding the EVO oil.
FOR THE SQUACQUERONE DROPS
Mix the Squacquerone with a whisk, adding lemon zest and pepper. Store in a piping bag.
FOR THE CRISPY HAM
Cut the prosciutto into thin strips, microwave on high for 15 seconds until crispy, and let cool.
FOR THE CRISPY OLIVE WAFER
Mix all the ingredients to form a very liquid batter and pour into a well-heated non-stick pan over medium heat until crispy.
Cook the Tortelli with rocket in plenty of salted water, sauté in a pan with the ham broth and oil, and keep warm. Spread the piadina cream on the plate, place the Tortelli on top, add Squacquerone drops with the piping bag, and garnish with the olive wafer and crispy prosciutto.
Chef Debora Fantini, Senior Italian National Chef Team
