480 g of Zibello prosciutto, thinly sliced (raw ham)
320 g of pappardelle pasta
320 g of Parmesan cheese
240 g of fresh radicchio
180 ml of extra virgin olive oil
140 g of fresh black truffles, finely chopped
20 g of salt
50 g of white peppercorns
480 g of Zibello prosciutto, thinly sliced (raw ham)
320 g of pappardelle pasta
320 g of Parmesan cheese
240 g of fresh radicchio
180 ml of extra virgin olive oil
140 g of fresh black truffles, finely chopped
20 g of salt
50 g of white peppercorns
Cook the pasta in plenty of boiling water until al dente
Drain and let it cool on a large plate, spreading it out evenly (do not let the pasta sit in the water). Reserve
Next, slice the prosciutto into julienne strips and reserve 4 slices for garnish
Slice the fresh radicchio as well
Place the prosciutto and radicchio strips in a bowl with the chopped truffles, Parmesan cheese, and cooled pasta
Season with salt, white peppercorns, and olive oil
Gently mix everything together
Decorate the plates with 3 leaves of radicchio and 1 slice of prosciutto formed into a rose shape
Finish with a drizzle of olive oil and it's ready to serve.