Composition of Prosciutto San Daniele on Grana Padano cream and red pepper infusion

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Composition of Prosciutto San Daniele on Grana Padano cream and red pepper infusion


. Difficulty: Easy . Serves: 4 people . Preparation time: 40 minutes


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
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


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. 
Wash and clean the Jerusalem artichokes, onion and courgettes. Blanch them separately for a few minutes in salted water. Cut the courgettes and the onion into julienne and the Jerusalem artichokes into circles. Wash and peel the carrot and celery. Cut them in thin, long slices. Marinate all the vegetables with extra olive oil, salt and shiso.
How to prepare: 
Distribute the Grana Padano cream on the bottom of the dish. Top it with the Prosciutto di San Daniele roses, Grana Padano slices and vegetables. Garnish with the edible flowers and atsina cress (or watercress). Just before serving, pour the infusion of red pepper.
Heinz Beck