Layer cake of Tuscan ham and fresh ricotta mousse on peas cream
4 Luppoli Lager.
(for 4 people)
8 slices of Tuscan ham d.o.p. 1.5 ml thick
200 g of dry ricotta cheese of Pienza
Juice of a lemon
Fresh peas to taste
Extra virgin olive oil to taste
Salt to taste
Pepe to taste
Remove the peas from the pods, blanch them in salted water,keeping the cooking water and transfer the peas into the water and ice, blend by adding the cooking water sufficient to obtain a cream.
Sieve the ricotta and season with lemon juice, a drop of extra virgin olive oil, salt and pepper.
Cut the slices of Tuscan ham in order to obtain small triangles, brown in a frying pan until completely dry and then store them on paper towel.
Peel the pea pods, blanch peas in salted water and keep them in water and ice, save the cooking water
Place in a blender adding just enough water to make a cream
Season the sieved ricotta cheese with lemon juice, a drop of oil, salt and pepper
Cut the ham slices into triangles and brown in pan until they dry completely
Dry with blotting paper
Draw a line with cream of peas in a dish, arrange 3 triangles of Tuscan ham placed in upright position and interwined with the ricotta mousse, then garnish with fresh peas.