Parma Ham parcels with asparagus and peas

1
25 minutes

Ingredients

  • 50g of asparagus
  • 50g of fresh peas, shelled
  • 125g of ricotta
  • 50g of stracchino, or squacquerone cheese
  • 20g of pecorino, grated
  • 12 slices of Parma ham

Method

1
Using a potato peeler, cut twelve long thin ribbons of asparagus and set aside for later
2
Blanch the rest of the asparagus and the peas in boiling water for five minutes. Drain and leave to cool
3
Finely chop the peas and asparagus with a knife or in a food processor
4
Gently combine the ricotta, stracchino (or squacquerone) and pecorino in a bowl using a spatula. Work slowly to retain a stiff consistency
5
Add the asparagus and peas to the cheese mixture and mix thoroughly until combined
6
Using a teaspoon, place a dollop of the mixture in the centre of each slice of Parma Ham
7
Gather the Parma Ham up around the filling to make a parcel
8
Tie the neck of the parcel up with a strip of asparagus and serve