Black Salsify

Ingredients

• 750 g black salsify
• Salt
• a splash of white wine vinegar
• 40 g Butter
• sugar
• 80 g young Pecorino cheese
• 100 g Parma ham
• 2 tbsp white wine

Instructions

1. 1.

   Peel the black salsify under running water, cut it in half lengthwise, and immediately place it in plenty of salted vinegar water.

2. 2.

   Melt the butter. Drain the salsify and pat dry with kitchen paper. Sauté the salsify in the butter all around, season with salt and a pinch of sugar. Add a splash of water and steam for about 20 minutes. If needed, add more water to just cover the pot bottom.

3. 3.

   Grate the Pecorino coarsely. Drizzle white wine over the salsify and season with pepper. Sprinkle the Pecorino over the salsify on plates and top with Parma ham.