Put the saffron threads in a measuring jug and add 150 ml of boiling water and leave to infuse for 10 min. Heat the olive oil in a large deep frying pan, add the rice and cook over low heat for 2-3 minutes, stirring all the time until it appears translucent but not browned. Add the spring onions and garlic. Cook another minute, stirring constantly.
Pour the white wine and let it blend for a moment. Add the saffron and it’s soaking liquid, asparagus and a couple of ladlefuls of hot broth.
Stir well and cook over medium heat for 20-25 minutes, gradually adding the remaining stock until the rice is tender.
Add cheese and Prosciutto di Parma Ferrari, stirring them through. Season to taste with salt and pepper and serve.

Strip the leaves off the rosemary spears leaving 2-3 cm leaves at the end of the each.
Wrap a strip of Parma Ham Ferrari around each scallop. Tread a prawn onto each rosemary skewer followed by a Prosciutto di Parma Ferrari-wrapped scallop.
Combine all the ingredients for the salsa and seasone to taste.
Heat a lightly oied heavy based frying pan, gridle or barbecue and cook the skewers for 1-2 minute each side until the prawns are pin and no longer raw, and the scallops are firm to touch.
Serve the skewers with plenty of salsa and green leafy salad leaves.

Boil the potatoes, cook the beetroot in the oven and mash booth mix in the fourl and the whole egg with a little salt and knead the dough so that it is firm but soft. Form long strips type cylinders, cut up into quite small pieces and dust with flour. Cook the gnocchi in salted water, allow them to float to the top and take out with a slotted spoon.

To season them, put the cream, the butter and a pinch of salt in a pan and heat on a low flame mixing all the ingredients. Next, pour the water well drained gnocchetti into sauce. Meanwhile, onto each serving plate, place a slice of Prosciutto di Parma Ferrari previusly warmed in a non-stick pan and lay gnocchetti hot. Sprinkle with grated Parmigiano Reggiano.