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.
