BUCKWHEAT MALTAGLIATI, ASPARAGUS, FRESH ROBIOLA WISPS AND COOKED HAM
Ingredients: Pasta 70 g buckwheat flour 180 g 00 flour 100 g egg white 20 g water Sauce 200 g fresh asparagus 60 g fresh robiola cheese 4 thin slices of cooked ham 20 g shallot 60 ml evo oil 1 sprig of marjoram Salt Pepper Procedure Clean and peel the asparagus, cut the stalks into
TURBOT FISH SALTIMBOCCA WITH PARMA HAM PDO, GRILLED LETTUCE HEART AND TRADITIONAL BALSAMIC VINEGAR
Ingredients: 4 turbot fillets 4 slices of Parma ham PDO 24 months 4 sage leaves 30 g butter 10 g flour 1 garlic clove 2 lettuce hearts 20 ml traditional balsamic vinegar 40 ml of evo oil Salt Pepper Procedure Lay the sage on the turbot fillets, then add the slices of PDO