John Myers
Ingredients for 4 servings:
- 360 g cereal (Ebly soft wheat)
- 2 onions
- 2 cloves garlic
- 3 tbsp olive oil
- ⅛ liter chicken broth
- ¼ liter cream
- 200 g ham, raw, whole
- 8 slice(s) ham, raw
- salt and pepper
- Arugula, for garnishing
- Water
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Cook the Ebly in 2 liters of salted water uncovered for approximately 15-20 minutes, then pour into a colander and drain. Finely chop the onion and garlic, sauté in oil until translucent, pour in the chicken broth and cream, reduce, and purée with a hand blender. Season the sauce with salt and pepper. Fry the prosciutto slices in a hot pan without fat until crispy, remove from the pan, and keep warm. Finely slice the whole prosciutto and quickly fry in the pan as well. Add the Ebly to the sauce, heat through, and fold in the sliced and cooked prosciutto. Arrange the Ebly on plates and garnish with the cooked prosciutto slices and arugula.
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