Parmaham, Granny Smith and Hippo Tops


  • Parma ham 2 slices
  • Parmesan cheese 50 g
  • Granny Smith apple ¼ of a apple
  • Compote shallot 30 g
  • Avocado ¼ of avocado
  • Hippo Tops few leaves


  • Deep fry the slices of Parma Ham and keep aside.
  • Slice the avocado and arrange on the middle of the plate.
  • Cut the Granny Smith apple very finely and arrange on the plate with the shallot compote and some Parmesan shavings.
  • Finish the plate with the Hippo Tops and a drizzle of olive oil.

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