Parmigiano Reggiano ‘Sandwich’, Whipped Ricotta & Prosciutto di Parma

Method

1

To make the Parmigiano Reggiano crisps for the Sandwich, preheat the oven to 180°C. Then divide the grated Parmigiano into 6cm round disks onto silicone non-stick baking mat, place on an oven tray. Cook for 8-10 minutes until golden in colour. Remove from oven and allow to cool.

2

In a mixer add ricotta with oil first till smooth, then add a little pinch of salt and cracked black pepper. Move this mix into a piping bag.

3

Pipe the mix onto half of the surface of the Parmigiano crisps/crackers, add the prosciutto di parma, then pipe another layer of ricotta mixture. Place the other Parmigiano crisp on top (like a Sandwich), roll the edges onto chopped almonds.

4

Serve with a few fresh herbs to garnish and a cold beer!

Prep Time20 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 150 g 18 months Parmigiano Reggiano, grated finely
 250 g Vannella Cheese Ricotta
 80 g Prosciutto di Parma, thinly chopped
 200 ml Chef Luca Ciano’ Extra Virgin Olive Oil
 50 g toasted almonds, skin on, roughly chopped
 Salt and cracked black pepper

Ingredients

 150 g 18 months Parmigiano Reggiano, grated finely
 250 g Vannella Cheese Ricotta
 80 g Prosciutto di Parma, thinly chopped
 200 ml Chef Luca Ciano’ Extra Virgin Olive Oil
 50 g toasted almonds, skin on, roughly chopped
 Salt and cracked black pepper
Parmigiano Reggiano ‘Sandwich’, Whipped Ricotta & Prosciutto di Parma
IngredientsDirections