Barba di frate with parma ham and piadina

minutibarba ' 05943 with HAM and MONK WRAPS INGREDIENTS for 4 PEOPLE 1 kg ' Friar's beard ', 4 tablespoons of olive oil, 200 g spring onions, 100 g of prosciutto crudo in one piece, untrimmed, 100 g ham, 200 g slices of piadina romagnola prepared, 3 tablespoons coarse salt, ground pepper, a pinch of salt until brought to a boil 3 litres of water in a pot and add salt with coarse salt.

Remove roots and hard part to bunches of vegetables, with the knife, after leaning on the chopping board, you have to remove the piece of dark leaves, keeping only the green part.

Remove the thread or the strap that closes the Tufts in bunches.

Wash the vegetables in plenty of water in a bowl change it several times.

Drain the leaves in colander and remove any extraneous herbs that have remained.

Place the cleaned vegetables into the boiling water, return to a boil and gilds it 5 minutes.

Drain back into the colander and let it drain very well.

Squeeze the cooled vegetables, to move away the most possible the water, but do not press it too.

Place on a towel and allargatela with hands to let the appliance dry better.

Remove roots, outer membrane and green leaves with spring onions.

Wash them, dry them and cut them into thin slices.

Cut into cubes the piece of ham.

Heat the oil in a pan, 30 seconds insaporitevi ham fresh focus, add the spring onions, Saute it 2 minutes, always fresh focus, stirring with wooden spoon.

Add the vegetables and gilds it till it is well dried but not dry, stirring often add salt and pepper.

Transfer the vegetables and broth in a dish.

Cut wraps into wedges and always coil them in slices of prosciutto.

Place on the plate and serve.