HAM, PARMESAN CHEESE, ROCKET SALAD and BALSAMIC VINEGAR
Ham (from Parma,
12 slices) 300 g
Extra virgin olive
oil 30 g
Salt 1 pinch
Rocket salad 100 g
Parmesan cheese 60
Start with the dressing.
Prepare an emulsion by placing in a bowl the balsamic vinegar, olive oil and
Mix well with a
fork until obtaining a homogeneous mixture.
flakes and set aside. After having washed and dried the rocket, season it in a
large bowl, pouring the emulsion over it and stirring it well to flavour all
Serve the rocket
by placing it in the centre of a serving dish and garnish with the Parmesan
flakes. Cut the slices of raw ham halfway along the length and make a small
rose from each half: holding one of the ends of the ham, roll it up on itself,
folding the flaps to make them look like the petals of a rose. Continue until
you get 24. Put the little roses gently on the seasoned rocket, placing them in
the canter as if to form a bouquet.
Emilian rose is
ready, you can serve it by decorating the plate with a few drops of balsamic