<li><strong>1 pack of CURED HAM</strong></li>
<li>100 g Taralli</li>
<li>50 g butter</li>
<li>150 g cow’s milk ricotta</li>
<li>100 g mascarpone</li>
<li>1 teaspoon chives</li>
<li>1 spoon extra virgin olive oil</li>
<li>Salt and pepper as required</li>
1 pack of CURED HAM
100 g Taralli
50 g butter
150 g cow’s milk ricotta
100 g mascarpone
1 teaspoon chives
1 spoon extra virgin olive oil
Salt and pepper as required
'passaggio' => string '<p>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.</p>
'passaggio' => string '<p>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.</p>
'passaggio' => string '<p>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.</p>
'passaggio' => string '<p>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.</p>
'passaggio' => string '<p>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.</p>
'passaggio' => string '<p>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.</p>
Crush 50g of taralli with a mixer and put them in a bowl. Break up the other half into rough pieces and mix the two together. Pour on the melted butter and stir.
Use a pastry ring to make circles on a tray and refrigerate for at least 30 minutes, or if you prefer, use a spring-form tin with a 17-cm diameter.
Meanwhile, pass the ricotta through a fine-meshed sieve, work in the mascarpone and extra virgin olive oil, then season with salt and pepper.
Cut the 4 slices of cured ham into thin strips and chop the chives. Add to the cheese mixture and stir together.
Take the taralli discs out of the fridge and place them one at a time on a plate. Put the pastry ring back on and filling it with the cheese cream and ham. Remove the pastry ring and repeat the steps with the other circles.
Decorate each cheesecake with the remaining cured ham and chives.