Ingredients for 4 people
- 240 g of fresh cream
- 200 g di robiola cheese
- 2 egg yolks plus 1 whole egg
- 100 g of green arugula sauce
- 100 g of Casale Prosciutto
- grated Parmigiano Reggiano cheese to taste
- salt and pepper to taste
For the green arugula sauce
- 150 g of arugula
- 30 g of Parmigiano Reggiano cheese
- 1 clove of garlic
- 40 g of pine nuts
- 2 tbsp of extra virgin olive oil
- 1 pinch of salt
Preparation of the green sauce
Carefully work the arugula under running water and drain it in a colander. Dry it with a clean cloth. Remove the stems. Put the pine nuts in a food processor and mince them carefully. We add the arugula and continue to chop.
We then add the Parmigiano Reggiano cheese and the garlic clove. We chop again. We add the oil by pouring it slowly. We run the mixer for another minute and add salt
Preparation of robiola puddings
In a bowl, combine the robiola, the cream, the two yolks and, whole egg, and the salt and pepper. We mix all the ingredients with a whisk. Grease with butter 4 aluminum molds and pour the mixture to the brim. We place on a baking tray with 1 inch of water and bake in the oven at 150 ° C ventilated mode for 15 minutes.
In the meantime, cut the Prosciutto into julienne and place it in a pan until it is lightly toasted. As soon as the puddings are cooked, we wait a few minutes for them to cool down. Add two tablespoons of green sauce on the plate and place them the puddings on top; Decorate with the Casale Prosciutto julienne the puddings with a little flaked Parmigiano Reggiano cheese.