Composition of Prosciutto San Daniele on Grana Padano cream and red pepper infusion
Easy
4 per.
40 min
Ingredients
For the composition of Prosciutto di San Daniele:
100 gr Prosciutto di San Daniele thinly sliced
Grana Padano slices
For the Grana Padano cream:
200 gr Grana Padano
100 ml Liquid cream
Salt
For the red pepper infusion:
2 Red peppers
Kuzu or Maizena
Extra virgin olive oil, Salt
For the vegetables:
2 stalks Celery, 1 Carrot
1 Red onion, 2 Courgette
100 gr Jerusalem artichokes
Extra virgin olive oil
Shiso, Salt
For the garnish:
Atsina cress or watercress
Edible flowers
Preparation
For the Prosciutto di San Daniele:
Roll the Prosciutto di San Daniele slices and shape like small roses.
For the Grana Padano cream:
In a saucepan, allow the cream to boil for 1 minute and add the grated Grana Padano.
For the red pepper infusion:
Wash the peppers and oil them to make the peeling easier. Place them on grill-oven tray, on top of a container and cook them in the oven at 175°C for 30 minutes, turning them over after 15 minutes.
Recuperate the cooking juice from the container, filter it, and thicken it with the Kuzu / Maizena.
