Green asparagus gratin with Jambon de Bosses and Sardinian Pecorino cheese

INGREDIENTS (serves 4)

8 slices of Jambon de Bosses
500 g green asparagus
100 g aged Sardinian Pecorino cheese
100 g stale wholemeal bread
extra virgin olive oil
salt, pepper

Wash the asparagus, remove the ends and peal them only if necessary. Parboil
them in salted water for 5-8 minutes, then drain them and leave them to cool
down.

In the meantime, cut the slices of Jambon de Bosses in half. Grate the
Sardinian Pecorino and the wholemeal bread, using a grater with large
holes in both cases. Heat four tablespoons of oil in a non-stick pan and brown the
breadcrumbs.

Preheat the oven to 180°C. Arrange the gratin in a serving dish: grease the base
with a drizzle of oil, arrange the asparagus, the Jambon de Bosses, the Pecorino
and the breadcrumbs.

Cook for 15 minutes and serve hot.

Jambon de Bosses with crispy vegetable and sage tempura

INGREDIENTS (serves 4)

8 slices Jambon de Bosses
2 courgettes
2 peppers
1 small aubergine
8 large sage leaves
150 g type ‘00’ flour
200 ml chilled sparkling water
groundnut oil for frying
salt

Wash, dry, peel and slice the vegetables: the courgettes lengthways, the aubergine into slices and the peppers into strips.

Leave the stalk on the sage leaves. Prepare the batter by quickly mixing together 100 g flour and two pinches of salt with the water until the mixture is smooth but grainy. Pour the groundnut oil into a deep saucepan and bring it up to temperature. Place the remaining 50 g flour in a bread bag and add the vegetables; then shake the bag until they are well coated. Fry the vegetables separately by type, ending with the sage. Dry the fritters on kitchen paper and serve them with the Jambon de Bosses.

Jambon de Bosses con tempura croccante di verdure e salvia

Jambon de Bosses with crispy vegetable and sage tempura