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Crunchy Bread Baskets with Prosciutto Cotto di Alta Qualità > Crunchy Bread Baskets with Prosciutto Cotto di Alta Qualità

Crunchy Bread Baskets with Prosciutto Cotto di Alta Qualità

Made with Prosciutto Cotto ·
Execution time
30
Difficulty

Ingredients

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For the piadine (thin Italian flatbread):

  • 150 g wheat flour type 405
  • 15 g sunflower oil
  • 75 ml water
  • 3 g salt
  • 1/3 packet of dry yeast

For the salad filling:

  • 1 pack Casa Modena Prosciutto Cotto di Alta Qualità
  • 60 g lettuce mix, washed
  • 10 g walnut kernels
  • 30 g of Parmesan cheese flakes
  • Olive oil
  • White wine vinegar
  • Salt and pepper
"

For the piadine (thin Italian flatbread):

  • 150 g wheat flour type 405
  • 15 g sunflower oil
  • 75 ml water
  • 3 g salt
  • 1/3 packet of dry yeast

For the salad filling:

  • 1 pack Casa Modena Prosciutto Cotto di Alta Qualità
  • 60 g lettuce mix, washed
  • 10 g walnut kernels
  • 30 g of Parmesan cheese flakes
  • Olive oil
  • White wine vinegar
  • Salt and pepper

Preparation

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Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.

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In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.

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Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.

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Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.

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Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.

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Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.

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1

For the bread baskets, knead the ingredients for the piadina until a smooth dough is formed. Divide the dough into 8 parts and roll them out into small flat rounds with a rolling pin.
Place the dough rounds on the underside of a muffin dish and bake in preheated oven at 190 ° C for 8 minutes until the piadinas are crispy.

2

In the meantime, dress the salad with olive oil, white wine vinegar, salt and pepper, add the walnut kernels and Parmesan flakes and arrange the salad with the Prosciutto Cotto in the cooled bread basket.

Casa Modena and Parmareggio are part of: Gran Terre
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