How to make warm vegetable salad with raw ham and pecorino cheese, mixing together artichokes, thistles and broccoli, cooked and seasoned with extra virgin olive oil, salt and pepper.
Ingredients for 4 people
- 4 artichokes
- 200 g of broccoli
- 2 ribs of thistles
- 1 bunch of parsley
- 1 bunch of marjoram
- 200 ml of milk
- 1 clove of garlic
- 200 g of thinly sliced raw ham
- 150 g of seasoned pecorino
- extra virgin olive oil
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
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- salt and pepper
How to prepare warm vegetable salad with raw ham and pecorino cheese
Clean the artichokes by removing the external leaves, thorns and internal beard.
In a pan put the artichoke hearts, the garlic clove, a little marjoram and parsley, then cover them with water, add the salt and cook them until they become soft, but always whole.
Remove the filaments from the ribs of the thistles, cut them into pieces of about 3 cm in length and cook them in milk stretched with 200 ml of water and a pinch of salt for about half an hour.
Divide the broccoli into florets and cook them for 5 minutes in salted boiling water.
Cut the artichokes into 4 parts.
Drain all the vegetables from the cooking liquid and transfer them to a container.
Season the vegetables with extra virgin olive oil, salt and pepper, arrange them in the center of a tray, surround them with the slices of ham and sprinkle them with the pecorino cheese cut into flakes.
