- 80g dry cured ham (3 slices)
- 70g extra virgin olive oil
- 40g grated Parmesan cheese
- 15g finely chopped flat-leaf parsley
- 4g lemon zest
- 1 ladle cooking water
Cut the ham into thin strips and place in a flying pan with the oil. Warm gently without frying.
Cook the Spinosini in plenty of salted water (5 litres) for two and a half minutes, drain and pour into the frying pan.
Add a ladle of cooking water, toss for around one minute then turn off the heat and grate the lemon zest and then the Parmesan cheese on top of it.
Stir gently and add the finely chopped parsley and, if necessary, some more cooking water or a drop of oil.