Ingredients
- 400 g natural cooked ham
- 200 g of robiola type cheese
- 2 pcs rolls of shortcrust pastry
- brandy
- salt
- pepper
For the recipe of the ham mousse and crispy wafers, blend the ham, then add the robiola, a drop of brandy and a grind of pepper; blend again, seasoning with salt. Seal with cling film and keep in the fridge. Transfer the ham mousse to a serving bowl, garnish as desired with pieces of mustard, Taggiasca olives, pickled capers, a grind of pepper and, to taste, salt flakes.
For the wafers: Roll out the rolls of shortcrust pastry and cut out some discs. Pierce the discs with the tines of a fork and bake them in a hot oven at 180 ° C for 14-15 minutes. Let them cool completely and place them in an airtight box (do not do this when they are still hot, otherwise they will become mushy).