Perfect for a summer dinner, the cooked ham cheesecake and carrot sauce is a delicate and extremely versatile dish that combines the strong flavor of the ham with the sweetness of the carrot.

Cooked ham cheesecake and carrot sauce

Ingredients for 2 person

180 grams of prosciutto cotto oro from “i cottinforno”

50 grams of cow’s milk ricotta ( better if of sheep)

100gr of breadsticks

50gr of butter

Extra virgin olive oil

Salt and pepper as to desire

For the sauce

4 carrots

2 tablespoons of balsamic vinegar

4 tablespoons soy sauce

1 tablespoon brown sugar

Sale as to desire

Sunflower seed oil as to desire

 

Preparation

Peel and then boil the 4 carrots.

In the meantime crumble, not too finely, the breadsticks and chop the ham.

Melt the butter in a saucepan, over low heat and pour it into breadsticks. Mix until you get the desired consistency, if necessary add some more.

Blend the ham with a mixer by adding the oil, without exaggeration. Sift the ricotta cheese, add a grated pepper, add the ham and mix until you get a homogeneous “dough”. Season to taste with salt.

In two cups arrange a sheet of transparent film and fill for ¾ with the mixture. Then add the breadsticks and place for 1h and 30 minutes in the freezer and then in the refrigerator to rest .

Drain the carrots and dry them well. In a glass of the mixer add vinegar, soy sauce, sugar and begin to blend everything with seed oil. The texture should be dense and creamy. Season to taste with salt.

Serve as you wish.

For a better tasting it is recommended to let it all rest in the refrigerator for a whole night and serve the next day garnishing , for example, with spreadable cheese and basil powder