Sfogliagrezza Jamón crudo con salsa cremosa de puerros y patatas y oblea crujiente de Corrado Campanaro
Pica la cebolla y el ajo y sofríelos lentamente en una sartén con un chorrito de aceite y un trozo de mantequilla, hasta que la cebolla esté transparente.
Chop the onion and garlic and sauté them slowly in a pan with a drizzle of oil and a knob of butter, until the onion becomes transparent.
Peel the potatoes and cut them into small cubes; clean the leek and cut it into small pieces.
Add the leek and potatoes to the sautéed garlic and onion and cook, adding 1/2 teaspoon of sugar and occasionally adding a ladle of broth. Blend the mixture with an immersion blender, seasoning with salt and pepper. You should obtain a creamy consistency with a slightly sweet flavor.
Prepare the prosciutto wafers in a nonstick pan, in the oven at 150°C or in the microwave; they should be very crispy.
Cook the Sfogliagrezza Prosciutto Crudo in boiling broth for 4 minutes, until they float to the surface; drain and toss them in a pan with a knob of butter, a tablespoon of broth, and a pinch of salt.
Divide the leek and potato cream onto plates, top with Sfogliagrezza Prosciutto Crudo, and garnish with crispy prosciutto wafers, chopped chives, edible flowers, and a few tarragon leaves.