Praga ham 300 g
4 renette apples
Balsamic Vinegar of Modena Ponti
Peel and core the apples, cut them in two halves horizontally, to get 8 small “bowls”. Brush with melted butter and place in an oven-proof dish at 200°C for 30 minutes, take them out and sprinkle with some Balsamic Vinegar of Modena Ponti. Finely chop the ham and brown with a knob of butter. Add the apple pan drippings, turn off the stove and put the ham in the “bowls”. Sprinkle some chopped parsley over them.