Cured meats

Pasta and Potatoes with Cinco Jotas Acorn-fed 100% Ibérico Ham

5j recipe
People 1 persona
Difficulty 2 persone

Recipe by Chef Felice Castaldo, Ristorante Boreale in Caserta.

Pasta and Potatoes with Cinco Jotas Acorn-fed 100% Ibérico Ham
5j recipe
ingredients
  • 50 g Celery
  • 50 g Ramata onion
  • 50 g Carrots
  • 1 bone of Cinco Jotas Acorn-fed 100% Ibérico Ham
preparation

Prepare a vegetable broth with celery, carrots and onions then let the Cinco Jotas Acorn-fed 100% Ibérico Ham bone steep in the liquid.

ingredients
  • 30 g Olive oil
  • 100 g Yellow potatoes
  • 100 g Red potatoes
preparation

For the potato base, heat up the olive oil and fry the vegetables cut into a brunoise. Add the diced potatoes and cover with the vegetable stock. Once cooked, blend half of the resulting mixture and add to the rest of the base.

 

ingredients
  • 100 g Smoked provola cheese
  • 500 g Cream
  • Salt to taste
preparation

For the provola mousse, heat the cream and provola to 80 °C then whisk all together. Season with salt, strain and load into the siphon with a charge of gas.

ingredients
  • 50 g Purple potato
  • 30 g Rind of Parmigiano Reggiano DOP
  • 40 g Strips of Cinco Jotas Acorn-fed 100% Ibérico Ham
preparation

Peel the purple potato and slice finely. Wash in cold water then dry with paper towels and fry at 170 °C until you have chips.

To make cheese ‘popcorn’, cut the Parmigiano Reggiano DOP rind into cubes and cook in the microwave for 1 minute on maximum power.

details

Cook the pasta (90 g of mixed pasta) in the potato sauce and serve. Place the mousse on top of the pasta and garnish with the Cinco Jotas Acorn-fed 100% Ibérico Ham, parmesan popcorn and purple chips.

Assembly and finishing

Cuocere la pasta (90 g di pasta mista) nella salsa di patate e impiattare; liberare la spuma sopra la pasta e guarnire con il prosciutto iberico 100% bellota Cinco Jotas, i pop-corn di parmigiano e le chips viola.