Ingredients: Per 4 servings
Place the mayonnaise, mustard, a tablespoon of oil and a pinch of pepper in a bowl and mix together with a fork.
Dice the prosciutto and pickled vegetables, drained, into small pieces.
Peel the lemon, also removing the pithy white part. Keep only the pulp and cut it into very small pieces.
Cook the pasta in a pot of boiling salted water for the time indicated on the package. Then, drain and place the pasta immediately under running cold water to stop cooking.
Drain the pasta again, then place it in a bowl, season with the previously prepared sauce, prosciutto, vegetables and lemon.
Toss again, garnish and serve possibly with a little olive oil.
In Italy, you can find a number of different varieties of prosciutto crudo (dry-cured ham): prosciutto from Parma is the most famous, then there is ham from San Daniele, Tuscany and even Norcia.
All of these regional products contribute to making Italy the homeland for this delicious cured meat, which has actually been produced on the Italian penninsula since ancient times.
In all probability, the Etruscans discovered over two thousand years ago that by salting and drying hams not only could you preserve them for a long time, but they even became more delicious. On occasion, these first hams were exported out of Italy and often ended up on the tables of the wealthy Greek citizens of the time.
In his "De Re Rustica," Varro describes prosciutto produced in the Po valley that became famous beyond the boarders of Rome. In fact, in 217 BC the famous Carthaginian leader Hannibal, after having conquered the city of Parma, had a number of phams given to his troops to revive them.
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