Blend the cooked ham to obtain a very smooth mixture, mix with the ricotta, mascarpone, a spoon of brandy and a pinch of pepper. Put the mixture in a serving dish and garnish the surface with the chopped walnuts.Ingredients
Season the slices of meat with salt and pepper; place a slice of ham and a sage leaf on each one, securing with a toothpick.
Heat the oil in a frying pan, carefully place the slices with the ham uppermost and cook for one minute over a high heat. Turn the slices and continue cooking for a further minute.
Remove from the heat and place them on a serving dish. Pour the wine into the pan and let it reduce for a minute to obtain a creamy sauce to pour over the saltimbocca.
Heat the griddle and when it is hot, place the slices of ham on it. Cook for 2 – 3 minutes on both sides.
Serve with your favourite side dish.
Cut the slices of bread into triangles and place on a lightly oiled baking tray. Place a slice of ham and a slice of mozzarella on each piece of bread.
Place under the oven grill until the mozzarella has melted.
Remove from the oven, slice the truffle into slivers over the mozzarella.
Serve the crostini while they are still hot.
Place the cooked ham and the robiola in the blender; blend for a few minutes to obtain a smooth, firm mixture. Shape into little balls the size of a cherry.
Scatter a layer of sesame seeds on a plate and roll the balls in them until covered.
Gently place on a serving dish and garnish with parsley leaves.
Cut the slices of ham in two; lightly brown the butter over a high heat in a large frying pan.
Place the slices of ham in the pan and cook over a moderate heat for about one minute per side. Add the cream and the Marsala.
Gently mixing the liquid, cook for a further 4 – 5 minutes until the sauce has thickened.
Turn off the heat and serve hot or lukewarm.
Put the oil, brandy, lemon juice, salt, mustard and half a chopped chilli pepper into a cup and mix carefully until evenly blended.
Cut the slice of ham, the pineapple and the avocado into cubes; place in a dish and cover with the previously made dressing.
Place a little of the mixture on each previously washed and dried lettuce leaf and serve.
Lay a slice of fontina on each slice of ham.
Roll up the ham slices and secure with a toothpick, dip in the beaten egg and then in the breadcrumbs.
Fry the rolls in plenty of oil, drain on paper kitchen towel and serve immediately.
Cook the peas in boiling water and drain them after about 8 minutes.
Melt the butter in a pan, pour in the peas and cook for about 5 minutes.
Cut the ham into 4cm long strips, add to the peas and cook for a further 8 minutes.
Cook the tagliolini in plenty of boiling salted water and drain them still al dente.
Finely chop the basil, parsley and mint, add to the peas and then add the tagliolini.
Sprinkle with the parmesan cheese, dust with pepper and sauté gently for a minute, then serve.
Boil the potatoes, peel them and put through the potato ricer.
Place the mixture in a bowl, add the parmesan, salt, eggs and milk and mix thoroughly.
Line a buttered mould with slices of cooked ham, add some of the potato mixture, place some more slices on ham on top followed by more potato mixture and continue in this way until all the ingredients have been used up.
Place the mould in a 180° oven for about 35-40 minutes, turn out the flan and serve it lukewarm.
Cook the beet spinach in salted water, drain, squeeze out the water and chop roughly.
Cut the ham into cubes, brown in a frying pan with 2 spoons of oil; mix with the beet spinach, add 80g of grated parmesan and mix well.
Sweat the chopped onion, add the chopped tomatoes and cook for about 15 minutes, season with salt and pepper. Fill the cannelloni with the beet spinach mixture, arrange in a buttered baking dish and cover with the tomato sauce and the remaining parmesan.
Bake for about 20 minutes.
Boil the potatoes, peel them while still hot and put through the potato ricer.
Mound the flour on pastry board and make a well in the middle.
Into the well put the mashed potatoes, the ham, thyme and egg.
Knead lightly together then shape into little cylinders; cut into small pieces and mark with the tines of a fork.
Bring plenty of water to the boil, add salt and cook the gnocchi.
Cut the cooked ham into dice.
Chop the scallion and fry with a knob of butter together with the diced ham; add the mushrooms, season with salt and pepper.
After a few minutes, pour in the cream and cook slowly until the liquid is reduced to a sauce. Put some of the mixture in the ready vol au vent cases and put into a very hot oven for a few minutes.
Remove the vol-au-vents from the oven and finish with finely chopped parsley; Place on plates on a thin layer of sauce and garnish with more parsley. Serve immediately.
Lay the piece of cooked ham in a baking dish with the herbs and vegetables, add extra virgin olive oil.
Bake in the oven at 180° for about an hour. Pour over a glass of dry white wine 15 minutes before taking it out of the oven.
When it is cooked, leave the roast to rest in the warm oven for about a further 15 minutes.
Serve the ham lukewarm, cut into slices and accompanied by a seasonal salad.