{"id":797,"date":"2017-04-07T16:28:38","date_gmt":"2017-04-07T14:28:38","guid":{"rendered":"http:\/\/prosciuttiferrari.it\/fagottini-al-prosciutto-parma\/"},"modified":"2017-04-27T10:28:13","modified_gmt":"2017-04-27T08:28:13","slug":"fagottini-al-prosciutto-parma-en","status":"publish","type":"post","link":"https:\/\/prosciuttiferrari.it\/en\/fagottini-al-prosciutto-parma-en\/","title":{"rendered":"Fagottini al Prosciutto di Parma"},"content":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;h1&#8243;]Fagottini al Prosciutto di Parma[\/vc_custom_heading][vc_single_image media=&#8221;23&#8243; media_width_use_pixel=&#8221;yes&#8221; media_width_pixel=&#8221;210&#8243;][vc_single_image media=&#8221;709&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-three&#8221;][vc_custom_heading]Ingredients[\/vc_custom_heading][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text]<strong>FOR\u00a04 PEOPLE<\/strong><\/p>\n<p>300 gr fresh ricotta chees<br \/>\n200 gr fiordilatte mozzarella chees<br \/>\n200 gr Prosciutto di Parma, sliced but not too much finely and leaving some fat<br \/>\n100 gr grated Parmigiano Reggiano<br \/>\n100 gr butter<br \/>\n500 gr tomato&#8217;s flesh<br \/>\n4 crespelle<br \/>\nsalt<br \/>\n4 slices Prosciutto di Parma (decoration)<br \/>\nbasil (per decoration)[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][\/vc_column_inner][\/vc_row_inner][vc_custom_heading]Preparation[\/vc_custom_heading][vc_column_text]Mix the ricotta chees until it becomes a cream. Cook tomatos and 50g butter in a pot, with a pinch of salt. Cube the mozzarella chees and cut up Prosciutto di Parma into little strips. Put everything in a tureen, adding 2 spoons of grated Parmigiani Reggiano and 3 spoons of cooked tomato&#8217;s flesh and then mix. Put the 4 crespelle on the worktop, and put in the center of each crespella a spoon of the filling obtained and close it as a puff pastry pocket. Spread a bit of tomato&#8217;s flesh on a baking pan and arrange on it the crespelle, add some tomato on each of them, a knob of butter and bake. When cooked, add some grated Parmigiano Reggiano.<br \/>\nDecoration: before serving, dress crespelle with some Prosciutto di Parma slices and some leaves of basil.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mix the ricotta chees until it becomes a cream. Cook tomatos and 50g butter in a pot, with a pinch of salt.<\/p>\n","protected":false},"author":2,"featured_media":709,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fagottini al Prosciutto di Parma - Prosciutto di Parma<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/prosciuttiferrari.it\/en\/fagottini-al-prosciutto-parma-en\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fagottini al Prosciutto di Parma - Prosciutto di Parma\" \/>\n<meta property=\"og:description\" content=\"Mix the ricotta chees until it becomes a cream. 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