Cannelloni of Prosciutto di Carpegna PDO Ham Aged 20 Months and Ricotta from the Sibillini Mountains – Chef Errico Recanati

Recipe for 1 person


  • 4 slices of Carpegna DOP Ham
  • 200 g of Ricotta from the Sibillini Mountains
  • A mix of aromatic herbs from the garden: turnip tops, burnet, white cabbage
  • 100 g of grape seed oil flavored with mixed herbs (mint, parsley, chervil 100 g each)
  • Raspberry vinegar to taste

For the sauce

  • 100 g parsley leaves
  • 60 g extra virgin olive oil
  • 40 g garlic flavored oil
  • 30 g capers
  • 40 g anchovies from San Benedetto del Tronto
  • 80 g ice
  • 10 g ground black pepper
  • 4 g salt
  • 45 ml apple cider vinegar


After selecting and washing the herbs, set them aside to dry. Sift the ricotta until it is creamy and soft; put it in a piping bag for portioning as a filling for the slices of ham, cut not too thin. Spread the ricotta on the slices of Prosciutto di Carpegna PDO and roll them up to create the cannelloni.

For the parsley sauce
Put all the ingredients in a mixer for 1 minute at maximum speed, then strain. Plate the cannelloni decorating with the mix of herbs, the herb oil, the parsley sauce, and complete with drops of raspberry vinegar.

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