Cured meats

Pasta ‘Candies’ with Cinco Jotas Acorn-fed 100% Ibérico Ham, Saffron and Jerusalem Artichoke

5j recipe
People 4 persone
Difficulty 4 persone

Recipe by Chef Fabio Marzilli, Ristorante FG La Tradizione in Cassino (FR).

Pasta ‘Candies’ with Cinco Jotas Acorn-fed 100% Ibérico Ham, Saffron and Jerusalem Artichoke
5j recipe

For the filling

  • 100 g Butter
  • 100 g “00” flour
  • 400 g Lean Cinco Jotas Acorn-fed 100% Ibérico Ham (finely minced)
  • 50 g Parmigiano Reggiano DOP
  • 1 l Fresh milk


For the egg pasta

  • 150 g “00” flour
  • 350 g Durum wheat semolina
  • 5 Medium eggs

For the filling

Make a light roux with the butter and flour. At the same time, bring the milk to a boil then add in the the Cinco Jotas mince and let steep for about 20 minutes.

Combine the roux and stir the mixture over low heat for 5 minutes. Remove from the heat and add the Parmigiano Reggiano DOP.

Blend the mixture with an immersion blender. Pour the mixture into a baking tin and blast chill covered with cling film.

For the egg pasta

Combine the flour and durum wheat semolina in a stand mixer. Add in the eggs at room temperature and knead with a hook at moderate speed.

Vacuum-pack for a few hours.

To make the candies

Roll out the egg pasta with the aid of a pasta machine. With the help of a piping bag, dot the sheet of pasta with the filling, well spaced out.

Fold over the pasta to encase the filling, forming the shape of a ‘candy’, pressing gently on the centre.

Cook in salted water and sauté with a knob of butter.

  • 1 Clove of garlic
  • 500 g Jerusalem artichokes
  • 1 l Vegetable stock
  • Salt to taste

Fry a clove of garlic. Add in the sliced Jerusalem artichokes, season then add hot water or vegetable stock until cooked through.

Blend with an immersion blender and pass through a chinois. Adjust the salt as needed.

  • 1 Jerusalem artichoke
  • Sunflower oil to taste

Wash the Jerusalem artichokes and cut to size. Fry in the oil heated to 150 °C until golden brown then drain on paper towels.

  • 1 g Saffron
  • 250 ml Lightly-salted hot water
  • Corn starch as needed

Leave 1 g of saffron to infuse for 10 minutes in 250 ml of lightly-salted hot water.

Make a slurry with a spoonful of cold water combined with corn starch then add to the saffron water, heating the mixture for a few seconds to bind.

Assembly and finishing

Cook the pasta until al dente. Toss in a knob of butter. Distribute the cream of Jerusalem artichoke in a circle on the plate then lay the pasta ‘candies’ on top. Dot with the saffron sauce. Add some Jerusalem artichoke chips on top of each candy.

Finish with very thin slices of Cinco Jotas Acorn-fed 100% Ibérico Ham, well spaced out.