Recipe by Andrea Incerti Vezzani: "Pizza crust" Canossello (pulp of the ham), Parmigiano Reggiano, marinated nashi pears, hazelnuts and traditional balsamic vinegar of Modena
Ingredients for 4 people
- 320 g of Canossello (finest part of ham, also known as ham pulp)
- 100 g Parmigiano Reggiano 24 months
- 100 ml fresh cream
- 150 g nashi pear
- 80 g hazelnuts
- 100 g 0 flour
- 60 ml water
- 2 g yeast
- Extra virgin olive oil
- Traditional balsamic vinegar of Modena
Procedure
Mix flour with water, yeast and oil and at the last add fine salt. Let the dough rest for 2 hours and then roll it out thin by machine and cup it, forming a ring that will be our "pizza crust".
Bake the rings at 190°C for 8 min until golden brown. Bring cream to a boil, then add grated Parmigiano and stir with a whisk, remove from heat and keep aside. Peel and core the nashi pears, cut them into cubes and vacuum pack them.
Dish composition
Arrange the crust on the plate, place slices of Canossello in the center, garnish with cubes of marinated pears, Parmigiano cream cheese, hazelnuts, and balsamic vinegar.
Photo by Stefano Mileto
