Tortellini with raw Parma Ham and Parmigiano Reggiano cheese

Ingredients for 4 persons
500 gr of Tortellini from Modena
250 gr of Stracciatella
40 gr of Parmigiano Reggiano
4 slices of raw Parma ham
Apple vinegar – Mengazzoli apple balsamic vinegar
1 knob of butter
Salt
Marjoram

Preparation
Start with the stracciatella, blending it with the help of an immersion blender.. Afterwards sieve it and let it resti in the fridge for at least 30 minutes. In the meantime bring a pot of salted water to the boil and cook the tortellini for 2 minutes.
At the same time, brown the raw ham cut into strips in a pan with knob of butter.
Once ready, drain the tortellini and pass them in the pan for a few minutes with the raw ham. Stir in the Parmigiano Reggiano and add a few tablespoons of cooking water if necessary.
Take a plate and place on the bottom of it the Stracciatella cream on which you will lay the tortellini with the raw ham. Finally, complete with a sprinkling of grated cheese and Mengazzoli apple balsamic vinegar.

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