Prepare the filling: start by thinly slicing the PROSCIUTTO DI MODENA PDO, then emulsify in a kitchen blender, together with the ricotta, the Parmigiano Reggiano, some e.v.o. oil and the nutmeg. Lastly, season with salt and Szechuan pepper.

Prepare the pasta by kneading the flour and the egg to obtain a compact and smooth dough. Wrap the dough in some cling film and leave to rest in the fridge for around 30 minutes.

Remove and roll the dough out with a wooden rolling pin to a suitable thickness for the pasta. Form 10/12 cm diameter pasta discs. Place a teaspoon of filling at the centre of each one, brush a little egg yolk onto the folding edges and close to form the cappellacci.

Melt the butter in a non-stick pan, then add the lemon thyme and the nutmeg. Lastly, season with salt and Szechuan pepper.

Cook the linguine in abundant salted water with a drizzle of oil.

Once cooked, place the cappellacci in the butter flavoured with lemon thyme and nutmeg and stir until thoroughly coated.

Place on a dish and serve the cappellacci with a light sprinkling of Szechuan pepper and a sprig of lemon thyme.

The origins of Prosciutto di Modena date back to ancient times, strong linked with the designated area. The Prosciutto di Modena production zone coincides with the hills and valleys that surround the Panaro river basin)

The production process is described in the production regulations and consists of the following phases.

The minimum duration of the overall process, from salting to the completion of ageing, comes to an end during the fourteenth month after salting. After 14 months, the inspectors from the oversight body, having carried out the checks required by the production regulations, apply the brand that identifies Prosciutto di Modena PDO.

Its main characteristics are its bright red colour when sliced, its sweet and intense aroma, and its savoury but not salty flavour.

It is a healthy and nutritious food

Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020