Thin Pasta Dough Raw Ham Cappelletti with Yellow Zucchini, Robiola and Saffron Cream

Finely slice the shallot and gently sauté it in a drizzle of extra virgin olive oil. Wash the yellow zucchini, cut them into small cubes and add them to the pan. Season with salt and white pepper and cook over medium heat for 10–12 minutes, stirring occasionally, until tender.

Dissolve the saffron powder in 2 tablespoons of warm water and pour it over the zucchini during the last few minutes of cooking, stirring well. Transfer everything to a tall container, add the 100 g of robiola and blend with an immersion blender until smooth and creamy. If needed, add a couple of tablespoons of hot water to adjust the consistency, then pass the cream through a fine sieve for an even silkier texture.

Bring a large pot of water to a boil, season with salt and add the Thin Pasta Dough Raw Ham Cappelletti. Cook for 1–2 minutes, then drain carefully, reserving a few tablespoons of the cooking water.

Pour the cream into a large bowl, add 2–3 tablespoons of the reserved cooking water and stir until smooth and velvety. Add the drained cappelletti and gently toss to coat, without returning them to the heat, to preserve the fresh flavour of the robiola.

Arrange the cappelletti on serving plates, finish with a few small dollops of fresh robiola and a scattering of saffron threads, then serve immediately.