Prosciutto di Parma PDO Perline with Whipped Butter, Caramelised Apricots and Toasted Hazelnuts

Let the butter soften at room temperature for 10–15 minutes. Transfer it to a bowl and work it with a spatula until smooth. Add a pinch of salt and whip with an electric mixer, gradually pouring in the cold sparkling water until light and airy. Gently fold in the thyme leaves and grated lemon zest using a spatula.

Transfer the whipped butter to a piping bag or a squeeze bottle with a wide nozzle and keep at room temperature until ready to use.

Toast the hazelnuts in a non-stick pan for a few minutes, stirring frequently. Allow them to cool slightly, then roughly chop them with a knife.

Wash the apricots, remove the stones and cut them into wedges. Sauté them in a hot pan until lightly golden. Add a small knob of butter and toss briefly until glossy and fragrant.

Bring a pot of salted water to a boil and cook the Prosciutto di Parma PDO Perline for 3 minutes. Drain them directly into the bowl previously used for the whipped butter, allowing the remaining cream to gently coat and season them.

Spread a thin layer of thyme and lemon whipped butter on the base of each plate. Arrange the Perline on top and finish with small dollops of whipped butter, the apricot wedges and a handful of roughly chopped toasted hazelnuts. Serve immediately.