Time: 45 Minuti
Difficulty: Facile

Ingredients for 4 people
500 g Cappelletti without gluten-free pasta Venice pasta
300 g fresh cream
250 g parmesan
80 g frozen peas
100 g cubed ham
1 sprig of fresh rosemary
Extra virgin olive oil
Fine salt
Ground black pepper
Balsamic vinegar of modena dop

Method
Take two pans one pour a finger of water and bring to a boil, in the other pour the cream and Parmesan, a pinch of pepper and cook for about 30 minutes on a gentle flame.
Meanwhile, take the cooked ham and place it in a baking tin with baking paper, season with a drizzle of extra virgin olive oil, chopped fresh rosemary and place in a preheated oven at 200g for about 4 minutes.
Fill a saucepan with water to a little less than half, bring to a boil and pour in a basket, cook the peas for about 10 minutes steamed, spent the cooking time drained in a bowl and toss with a little wire. extra virgin olive oil, a pinch of salt and a grated of ground black pepper.
Put a pot of water on the stove and bring to a boil, when it has well removed the salt-edged heat and cook the cappelletti for about 3 minutes, drain the cappelletti in a bowl and season with a little oil.
With a ladle, pour the warm Parmesan cream into a deep dish, pour the cappelletti into the center in rows and complete with the pea beans in the back, the toasted ham and the balsamic vinegar in drops.
Recipe by Chef Marco Scaglione

Photo Francesco Bolognini