4 people
Chef Frank Oehler
Ingredients
Shake:
0,1l chicken stock
100g crème fraiche
0,1l cream
1 tbsp extra-virgin olive oil
½ tsp thyme
½ tsp rosemary
½ garlic clove
Grated peel of 1 lemon
Potato:
Prosciutto di San Daniele, 4 slices plus one for garnish
1 large potato
Pesto:
1 bunch basil
1/2 bunch parsley
1 garlic clove
50g Grana Padano
50g pine nuts, lightly toasted
0,1l extra-virgin olive oil
A little Salt
Grated peel of 1 lime
Preparation
Shake:
Sauté the herbs, lemon peel and garlic in a little olive oil and extinguish the heat with chicken stock. Add the crème fraiche and cream, cook for 2 minutes, then whisk until frothy.
Potato:
Dry the slices of Prosciutto di San Daniele in the oven and grind to a powder.
Cut the potato into four slices. Deep-fry them for 10 minutes in the fryer at 120 C followed by 5 minutes at 180 C until they are golden. Spread some ketchup on each slice and sprinkle with the San Daniele crumbs.
Pesto:
Process all ingredients to a smooth pesto.
Serve the Grana Padano shake in short glasses with San Daniele potato slices and pesto on the side. Garnish with a slice of Prosciutto di San Daniele.
