A perfect balance of savoury, sweet and crunchy, for an elegant and surprising dish. Ideal for giving a special touch to the table.
Parma Ham PDO Perline with goat cheese cream, pomegranate and toasted hazelnuts
20 minutes
easy
2 people
Ingredients
"Parma Ham PDO” Perline
1 pack (200g)
pomegranate
1/2
soft goat cheese
160g
lemon
1/2
toasted hazelnuts
50g
extra virgin olive oil
to taste
salt
to taste
pepper
to taste
thyme
to taste
preparation
1
In a bowl with the goat cheese, add the zest of half a lemon, a grinding of pepper and a pinch of salt, then break the leaves of one or two sprigs of thyme to taste. Finally, add a small glass of water and mix until you get a fairly fluid cream, adding more water if necessary.
2
Using a knife, remove the ends of the pomegranate and carve wedges into the peel. With your hands, open the pomegranate and put the arils of about half of it into a small bowl.
3
Bring a pot of salted water to the boil, drop in the Raw Ham Perline and cook for 3 minutes. Meanwhile, roughly chop the roasted hazelnuts with a knife.
4
Once cooked, place half of the goat cheese cream on the base of the dish with a spoon and cover with the Perline.
5
With a piping bag, create dollops of cream to decorate. Add a hearty handful of pomegranate arils and toasted hazelnuts. Finally, complete the dish with a drizzle of extra virgin olive oil, a grinding of pepper and a few thyme leaves.
In this recipe:
Perline ravioli with Prosciutto di Parma PDO
A new filling, designed to complement the much-loved flavour of fresh pasta with the uniqueness and quality of Prosciutto di Parma PDO: unmistakably mild, delicate and umami, product of a careful ageing process. Its combination with the iconic little bag shape makes this product even more irresistible, whether served in broth or not.
LET YOURSELF BE INSPIRED
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