Diced ham with pears
- 6 thick slices of sweet Parma Prosciutto of Modena (Italian cured ham)
- 500 g of Opera® Kaiser or Abate Fetel pears
- 20 g potato starch
- 20 g sugar
- Nutritional values
- Cut the ham into small cubes and set aside. Peel and cube the pears and place them in a pan with hot oil and cook over high heat frequently turning them, then add the ham and a pinch of salt and pepper and continue cooking.
- Meanwhile, mix 5cl of water with the sugar and the potato starch, and then pour it over the ham and pears while constantly turning. Cook for 2 minutes. Serve immediately.