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ham mousse and apple on toasted rye bread with asparagus and strawberry tart
















INGREDIENTS for 4 people

xi
croutons 500g of flour to cereal
7 300 g of warm water 1 cube
yeast

x
gr.150 mousse of smoked ham

a small spring onion 1 / 2 pink lady apple
2 tablespoons of cognac
gr.100 robiola
1 tablespoon fennel seeds, salt, pepper

extra virgin olive

Baking bread in the bread machine (program full-crust media) or after having kneaded and leavened baked.
Thinly slice the onion and cook it in a pan with a little oil, then add the ham into strips and sauté for 4-5 minutes. Finally, combine the apple, peeled and cut into slices and continue cooking for another 5 or 6 minutes.
In a saucepan, heat the brandy, pour on ham and flame it. Allow to cool.
Meanwhile, work robiola with salt, pepper and fennel seeds.
Slice 1 / 2 loaf of bread and toast the croutons in the oven.
Whisk the mixture of ham and apples and add to robiola.
Serve the mousse on crostini