Pasta and Potatoes with Cinco Jotas Acorn-fed 100% Ibérico Ham
Recipe by Chef Felice Castaldo, Ristorante Boreale in Caserta.
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.