Perline parmigiano reggiano with turmeric, leeks and smocked ham

  • half of small leek
  • 1 knob of butter
  • 2 spoonfuls of white wine
  • 1 spoonful of turmeric
  • 2 spoonfuls of fresh cream
  • 50 gr of smocked ham
  • 1 spoonful of parmigiano reggiano
Liquefy a knob of butter in a nonstick wide pan. Put the leek into the pan and brown it. Pour the white wine and leave it evaporate. Put the perline and pour 200ml of water into the pan. Salt everything and add the turmeric to it, mixing very well. When the perline are almost ready, add the cream and the smocked ham to them. Complete the dish sprinkling a spoonful of parmigiano reggiano on the perline.
Cooking time:
5 minutes

Comments are closed.