Broth with raw ham and shallot, fragrant and tasty, in which to dip the Scoiattolo soft Veal Raviolini. A recipe that captivates with its warmth and simplicity: it is impossible to resist the urge to prepare it.
Veal Raviolini in raw ham and shallot broth with crispy onion and ham
60 minutes
average
2 people
Ingredients
Veal Raviolini
1 pack (200g)
shallot
2
raw ham (piece)
250g
ice
500g
extra virgin olive oil
to taste
salt
to taste
preparation
1
For the broth: cut 200g of the raw ham into strips and a julienne shallot. Put them in a saucepan with a drizzle of extra virgin olive oil, as soon as they are golden, add 500g of ice and cook for about 40 minutes. Finally, filter the broth to remove the cooked ham and shallot.
2
Meanwhile, cut the remaining shallots and 50g of raw ham into thin slices and cook them into chips with one of the following methods:
– in an air fryer for 12 minutes at 190°
– in the oven, on a lined pan, for 20 minutes at 200°
– in a skillet in boiling seed oil.
– in an air fryer for 12 minutes at 190°
– in the oven, on a lined pan, for 20 minutes at 200°
– in a skillet in boiling seed oil.
3
Finally, bring the broth to a boil, drop in the veal Raviolini and cook for 3 minutes.
Serve the veal ravioli in broth at the table and garnish the dish with some crispy chips. Obviously, keep the remaining ones aside and savour them as an accompaniment!
Serve the veal ravioli in broth at the table and garnish the dish with some crispy chips. Obviously, keep the remaining ones aside and savour them as an accompaniment!
LET YOURSELF BE INSPIRED
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