A fun and flavorful crispy bite without the pasta guilt!
Dehydrated prosciutto
On a deli slicer, slice prosciutto at number 3. Lay slices on a Silpat. Do not allow them to touch. Set the dehydrator to 160 degrees. Dehydrate prosciutto overnight or until crispy.
If you don’t have a dehydrator, you can easily lay the prosciutto on a cookie sheet and bake in the oven at 160 °F overnight or until crispy.
Béchamel
5 Tbsp butter
4 Tbsp all purpose flour
4 cups milk
½ cup parmesan cheese
2 tsp salt
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Add parmesan cheese. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt. Cool and transfer to a piping bag.
For plating
Pipe a small line of béchamel on top of prosciutto following the grain. Garnish with English peas and micro opal basil.
