Cut the plums and the ham into cubes and pan-fry them in a pan with beer and a teaspoon of horseradish. Sauté then stir with the Ricotta salata cheese. Now take the stale bread and cut it into very small pieces, season with extra virgin olive oil and rosemary and place them in the oven at 180 degrees for approximately 15 minutes. Once ready, put them into a clean cloth. Close it well and with a rolling pin hit the cloth so as to break the bread as much as possible. Now wash two jars and start to fill them with a layer of bread, one of stuffing and another of crusty bread. Garnish with tarragon and a drizzle of oil.
Crumble of plums, Parma Ham and Ricotta cheese
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
