Marbled mascarpone ravioli with Joselito ham & thickened ham juice

Joachim Wissler

Marbled mascarpone ravioli with Joselito ham & thickened ham juice

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INGREDIENTS:


500 ml ham juice jelly

 

300 gr Joselito ham aged 24 months, thinly sliced

 

8 mascarpone - truffle spheres

 

500 ml ham juice sauce

 

1 bulb Perigord winter truffle

 

100 gr washed spinach leaves

 

100 gr butter

 

100 gr Perigord truffle purée

 

50 gr roasted ham chips

 

Chive tips, salt, white pepper, nutmeg

PREPARATION:


Place the Joselito ham, sliced razor-thin, on a plastic board with the slices right next to each other. Pour the hot ham juice jelly evenly over the ham and allow to cool. Cut out the cold ham jelly into 10x10 squares. 

 

Steam the spinach leaves soft in the browned butter and season with salt, pepper and nutmeg.

 

Arrange the spinach loosely in 4 deep plates. Place the mascarpone-truffle spheres on the spinach and bring the plates to temperature in the oven for 5 min with the spheres. Place the jelly slices on the spheres, arrange a bit of truffle purée on top and shred the fresh Perigord truffle on top.

 

Pour on the foamy ham juice sauce and sprinkle the ham chips on top.

 

Finish off with chive tips on top.

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