Buffalo mozarella wrapped in Parma ham on bed of salad

Ingredients:
– 16 thin slices of Parma ham
– buffalo mozzarella, 4 x 125 g
– cherry tomato, 100 g
– lamb’s lettuce, 200 g
– rucola, 200 g
– salt, ½ teaspoons
– extra virgin olive oil, 50 g
– black olive, 100 g

Directions:
Cut the mozarella to 4 equal pieces and wrap each ot them into a slice of ham. Mix lamb’s lettuce and rucola with oil and salt to prepare salad. Add tomatoes and olives. Serve wraps and salad on one plate.

AKADEMIA ITALIA 8. episode Salsiccia Siena Flora & Alessandro

Champignon & rucola salad with Parmesan cheese and pork belly aromatized with balsamic vinegar

Ingredients:
– rucola, 400 g
– champignon, 500 g
– porky belly (thin slices), 200 g
– balsamic vinegar, 50 g
– small slices of Parmesan cheese, 100 g
– extra virgin olive oil, 50 g
– salt, 1 teaspoon

Directions:
Sauté porky belly in a frying pan then add balsamic vinegar. The pork belly is ready when the vinegar has evaporated. Prepare rucola and thinly sliced champignon as a salad, adding oil and salt. Serve the salad in a plate, adding pork belly aromatized with balsamic vinegar and drizzle with cheese.

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