Discover a fresh twist on classic lasagna with this exquisite Parma ham version, crafted by Chef Nicola Ferrari, esteemed instructor at Ferrara's hotel management school in Italy.
Ingredients (Serves 4)
120 g sliced Parma ham
2 Piadinas (flat sourdough bread)
1 Roman broccoli stalk
150 g Buffalo Mozzarella
150 g stracchino cheese
2 anchovy fillets in oil
Extra virgin olive oil
Salt
Instructions
Lightly moisten the piadinas under running water. Fry the Parma ham slices gently in a pan over low heat.
Clean the broccoli, cut into florets, and blanch briefly until tender.
Sauté the florets with anchovy fillets in a pan with a drizzle of oil.
Grease a baking dish. Layer the ingredients, seasoning with salt as needed: start with piadina, followed by Parma ham, diced Buffalo Mozzarella and stracchino pieces, then broccoli florets.
Repeat for two more layers, topping with a final piadina. Bake at 170°C for 30 minutes.
Finish by garnishing with julienne-cut Parma ham strips. Buon appetito!
Recipe courtesy of Chef Nicola Ferrari. Explore more Parma ham recipes at www.prosciuttodiparma.com.
