Tag: ham

Cabbage lasagna with cooked ham, fontina cheese and bechamel – Italian Cuisine

Ingredients for 4 people

Preparation of the lcabbage asagna with cooked ham, fontina cheese and bechamel

1) Start preparing the lasagna by washing the leaves of cabbage, scald them in water boil salted for a few seconds and cool them in cold water; then drain them in a colander, transfer them to a cloth, dry them and remove the hardest part of the central rib. Grate the fontina with a wide hole grater. Coarsely chop i walnut kernels.

2) Prepare the bechamel. In a saucepan, melt the butter, join the flour all at once, mix and then add the milk warm, continuing to mix. Salt, pepper, scented with nutmeg and cook until you get a creamy consistency. Turn off, cover and set aside.

3) Grease a 21×28 cm baking dish and cover it completely with part of the cabbage leaves. Roll out 2-3 slices of Ham, 1/4 of the grated fontina cheese, a layer of bechamel and 1/4 of the walnut kernels chopped up. Repeat the layers 3 more times (cabbage, ham, fontina, béchamel and kernels) and complete with the parmesan and a few bows of butter.

4) Bake the lasagna at 180 ° for about 25 minutes until the surface is golden. If you want a crisper surface, turn on the grill in the last few minutes. Remove from the oven, let the lasagna rest for 10 minutes and serve.

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Ham mousse recipe and crispy wafers – Italian Cuisine

Ingredients

400 g natural cooked ham
200 g of robiola type cheese
2 pcs rolls of shortcrust pastry
brandy
salt
pepper

Duration: 30 min

Level: Easy

Doses: 6 people

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).

Scallops (not au gratin) with Parma ham, pistachio and pine nuts – Italian Cuisine

One of those combinations that would never come to mind, but once tried, you can't do without it. Without using the oven

A great classic of the Eighties are the scallops au gratin, those with champagne or saffron. These are instead a modern version, simply seared in a pan and which plays on the different flavors of fish and cured meats, for a sophisticated and absolutely not kitsch result.

Although their flavor does not seem to go well together, cured meats and fish can actually be paired with surprising results. Just think of the lard with prawns or octopus with 'nduja. Parma ham is fatty and has a nice acid note, which together with the marine aroma of the scallops give life to a complex and umami taste, for an appetizer that will appeal to both young people and those who basically regret those of "tradition". To accompany this recipe there is also a lemon and parsley gremolada, delicately bitter and with the aroma of citrus essential oils, which lightens and cleanses the palate, preparing it for another bite.

Ingredients for 6 servings

6 scallops with shell
6 slices of Parma ham
2 tablespoons of coarsely chopped pine nuts
2 tablespoons of coarsely chopped pistachios
Salt and pepper

For the gremolada
finely grated zest of 1 lemon
1 crushed clove of garlic
4 tablespoons of finely chopped parsley
3 tablespoons of olive oil

Method

Mix all the ingredients of the gremolada and season according to your taste. Drizzle the scallops with oil and cook them on the hot plate for 2 minutes on each side. Cut each scallop in half and place it on a shell, sprinkle it with the gremolata and cover it with pine nuts and pistachio. Complete with slices of Parma ham. Serve immediately.

Text by Jacopo Giavara and Margo Schachter

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