|8 slices Prosciutto di San Daniele P.D.O.|
|140 g dry ricotta|
|20 g Parmigiano-Reggiano cheese|
|2 fresh chives|
|8 maraschino cherries|
|160 g julienne-cut green leaves (lettuce, chicory, spinach, etc.)|
|1 tablespoon extra-virgin olive oil|
|1 tablespoon apple vinegar|
This dish is simple to prepare and, depending on the season and individual tastes, it can be personalised by using a different herb.
- Wash the leaves thoroughly. Drain well and cut into julienne strips.
- Season with a little salt, oil and vinegar and place equal amounts on four plates. Put the ricotta, Parmigiano-Reggiano cheese, chopped chives and pepper in a bowl and mix until fluffy.
- Roll the prosciutto into cornet shapes and add the filling.Place the cornets on top of the lettuce leaves on the plates. Arrange the maraschino cherries in the centre of each plate.
- Garnish with black olives. Season with oil and apple vinegar.
Suggestions: after adding the filling, leave the cornets in the fridge for 10 minutes.