Recipes with cooked ham
Ingredients
For 6 people
400 g red radicchio
400 g boiled potatoes
200 g thickly sliced cooked ham
30 g butter
2 celery sticks
2 hard boiled eggs
Strong mustard
Parsley
Lemon
Extra virgin olive oil
Salt
Pepper
Directions
Cut the ham into lozenges and fry in butter until crisp. Peel the boiled potatoes, thickly slice and place in a serving dish with the ham, sliced radicchio and chopped celery. Dress before serving with a sauce made in the blender, using the hard egg yolks, spoon of mustard, ½ lemon juice, salt and pepper, chopped parsley and 60 g olive oil.
Preparation time
30 minutes
Ingredients
For 6 people
6 slices of cooked ham (250g)
200g rice
6 cherry tomatoes
A head of fennel
A head of lettuce
2 spring onions
Capers and salted anchovies
Parsley
Mayonnaise
Olive oil
Salt
Pepper
Directions
Boil the rice, drain, leave to cool and mix in 100 g mayonnaise, salt and a mixture of chopped capers, anchovies, parsley and spring onions. Spread the rice mixture over the ham slices, roll each one and cut crossways into 2. Place the 12 tronchetti (“logs”) on a serving dish, with a chopped lettuce and fennel salad in the middle. Dress the logs with half a tomato, olive oil and pepper before serving.
Preparation time
40 minutes
Ingredients
For 4 people
500 g aubergines
200 g cherry tomatoes
100 g thinly sliced ham
140 g fresh porcini mushrooms
100 g hazelnuts
Chervil
Walnut oil and extra virgin olive oil
Salt
Pepper
Directions
Fry the diced aubergines in a little oil, then blend in the mixer with a spoon of walnut oil, salt pepper and chervil. Peel the tomatoes, chop and dress with salt and extra virgin olive oil. Clean the mushrooms and slice thinly; chop the hazelnuts. Prepare the starter: place the ham slices in a flower shape on a serving plate, add the mushrooms, tomato and aubergine mixture in small balls. Add the hazelnuts and a little oil, then serve.
Preparation time
40 minutes
Ingredients
For 6 people
CANNOLI:
400 g bread dough
20 g olive oil
One egg and one yolk
Sugar
Salt
MOUSSE:
200 g cooked ham
150 g mascarpone
Anchovies in oil
Salted capers
Worcester sauce
Directions
Cannoli: Knead the dough in a mixer with the oil, egg yolk and a spoon of sugar and leave to rest for 30 minutes, then roll out and cut into 12 equal strips, wind each one onto a cannoli cone. Coat with beaten egg and a little salt then cook in the oven for 15 minutes at 200°C.
Mousse: Blend the cooked ham in the mixer with 3 anchovies, a teaspoon of rinsed capers, mascarpone and a dash of Worcester sauce. Stuff the cannoli with the mousse when cold, and serve.
Preparation time
90 minutes
Ingredients
For 6 people
400 g puff pastry
200 g courgettes
180 g stracchino cheese
150 g cooked ham
1 Amaretti biscuit
Olive oil
Salt
Directions
Fry the sliced courgettes with oil, salt and crushed biscuit. Roll out the pastry to 3 mm and use a part of it to line a 22 cm diameter dish. Fill with knobs of stracchino, sliced ham and courgettes. Cover with a grille of pastry strips or pastry leaves, cut out from the remaining pastry. Cook in the oven at 200°C for 25 minutes; serve warm.
Preparation time
60 minutes
Ingredients
For 4 people
800 g chopped frozen spinach
100 g sliced cooked ham
100 g Emmenthal cheese
70 g grated Grana Padano cheese
50 g butter
6 eggs
Nutmeg
Salt
Directions
Defrost the spinach. Beat the eggs with salt and half the Grana Padano. Line a rectangular oven dish with oven paper, coat in butter, pour over the beaten eggs and cook in the oven at 190°C for 10 minutes, to make the omelette. In the meantime, cook the spinach with the rest of the butter, salt, nutmeg and remaining Grana Padano. Place the sliced ham, spinach and sliced Emmenthal cheese over the omelette, roll up and cut into slices before serving.
Preparation time
30 minutes
Ingredients
For 4 people
350 g pasta shells
200 g cooked ham in two slices
200 g cleaned spinach
2 shallots
1 bunch parsley
4 spoons milk
4 spoons extra virgin olive oil
Salt
Pepper
Directions
Dice the ham; cut the spinach into strips, chop the shallots, wash, dry and chop the parsley. Place the oil in a pan and soften the shallots without browning, add the spinach and cook for 2-3 minutes. Add the milk and cook over a medium flame for 2-3 minutes. Add the diced ham, mix, add salt and pepper to taste and sprinkle with chopped parsley. Cook the pasta in a large pan of salted water. Drain the pasta and dress with the spinach and ham mixture. Place in a serving dish and serve immediately, with grated Parmigiano-Reggiano as required.
Recommended wine
Bardolino chiaretto doc.
Preparation time
20 minutes
Cooking time
10 minutes
