Place a small saucepan over low heat and add the cheese
With a lecchiera or spatula combine over the entire surface
Make a second layer to avoid the formation of holes
When the fat begins to melt, bubbles will form
Flatten and outline the edges
Lift the bottom occasionally to see if it has a golden color
When ready, turn on the other side
When both sides are ready, turn off the heat, grab a Cup, turn it upside down and place it gently on Parmesan disc
Always gently stick the edges to the Cup, so give it a shape of a basket
Leave on the Cup to cool
Preparing Zucchini puree
Cut the zucchini into rounds. Often the courgettes are left with a slightly bitter taste, to remove it, cut only the top, where the stem and rub it in a circular motion on his cut. The edges will come out of the liquid. Cut this part and discard it. At this point you can proceed with the normal cut
Do go the zucchini in the pan with a little oil and a pinch of pepper
When they are golden brown, pour into a blender with a bit of grated cheese, a knob of butter and milk
Preparation raw cream with balsamic vinegar
Cut the ham into strips
Chop the Rosemary
Pass in a blender with olive oil and balsamic vinegar
Poached egg
Fill a water pentolda and put on fire
When it boils, add the white wine vinegar and turn form a reel
Break and pour the egg
Keep turning gently for about 3 minutes
Remove the egg with a slotted spoon
Composition
Put the trash in a dish
Pour the raw cream and a drizzle of balsamic vinegar