Round shape, fine grains of black pepper that cover it externally and its identifying traits: the brand in focus consists of the inscription PROSCIUTTO TOSCANO DOP superimposed on the stylized image of the Tuscany region and four stars positioned in an arch at the top right. The Tuscan Prosciutto looks like this and recognizing it is therefore not difficult.

Its origin dates back in time, up to the age of the Etruscans. It is in the fifteenth century, under the Medici government, that its production is regulated with provisions concerning the entire production process. And even today, its processing follows carefully precise and detailed production steps governed by a strict disciplinary.

To those who have not yet had the pleasure of tasting its unmistakable taste we can try to describe it as follows: strong flavor with a right flavor and intense aroma and characteristic due to the use, in the salting phase, of spices, herbs and aromatic essences ( pepper, garlic, bay leaf, rosemary, juniper berries, etc.) typical of the Tuscan territory, both to the traditional methods of production and maturing that distinguish it.
The invitation, however, is to touch with hand, indeed "with palate", this exceptional salami.

Preparation time: 70 minutes
People: 6

Ingredients:

1 kg potatoes
200 g flour
4 spring onions
3 courgettes
1 egg
Grated Parmesan
Garlic
Roasted peanuts
Sliced ​​Tuscan PDO Ham
Drangoncello
Extra virgin olive oil
Salt and pepper

Preparation:

Boil the potatoes with the skin for about 40 ', depending on the size.
Clean the courgettes and separate the green part of the white interior. Cut the white part into cubes and stew it in a pan in a veil of oil with a clove of garlic, on the flame at a minimum for 5 '. Then remove the garlic and whisk all in cream combining a little oil and a pinch of salt and pepper.
Cut the green part into small cubes and brown them with a little oil for 2-3 minutes with a clove of garlic on the flame.
Coarsely chopped 4 tablespoons of peeled and peeled peanuts.
Drain the potatoes and pass them to a potato masher. Knead it with 1 egg, 200 g of flour, 15 g of minced tarragon and a pinch of salt.
Form the loaves of 2 cm in diameter, cut into chunks 2 cm long and rigateli over the tines of the fork.
Slice the spring onions and stew them in a pan with a drizzle of oil for 4 'with a couple of tablespoons of water.
Boil the gnocchi and drain when they come to the surface, directly in the pan onions; add the diced zucchini green, add salt, add a tablespoon of gnocchi cooking water, stir in 2-3 tablespoons of parmesan and serve with the white courgette cream. Complete with slices of Tuscan Ham PDO and chopped peanuts.