Pasta with Balsamic Vinegar of Modena PGI and Cured Ham Crisps
makes 4 servings
4 egg yolks
3 tbsp cold water
salt, pepper to taste
2 tbsp Aged Balsamic Vinegar of Modena PGI
4 slices dry cured Parma Ham
320g pasta of your choice
Arrange the ham slices on a sheet of baking paper and cover with another sheet, transfer in oven preheated at 140ºC for 15/20 minutes or in the microwave oven for 30 seconds at 750W. Once cooled, chop the ham finely.
Boil the paste you have chosen in abundant salty water.
Place the yolks in a large bowl or in a double boiler pan (the insert with rounded bottom).
Stir the 4 yolks and add 2 tbsp of water, 2 tbsp of Aged Balsamic Vinegar of Modena PGI, 1 pinch of salt, and whip the mixture. Cook it bain-marie by placing it over the pot where the pasta is boiling (the gist is to use the heat of the boiling water), continue whipping with a whisk, until the sabayon becomes frothy and thickens.
Drain the pasta al dente and transfer into the bowl, or pan, where the sabayon is ready.
Mix everything, plate and sprinkle on top the crunchy ham shards and some drops of Aged Balsamic Vinegar of Modena PGI.