Preparation Three color Fusilli

Wash the cherry tomatoes, cut them in halves and place them on a baking sheet lined with oven paper (put the tomatoes with the cut side up).

Sprinkle with cane sugar, salt and pepper and a drizzle of olive oil. Bake in pre-heated oven at 140°C for about half an hour.

Meanwhile prepare the rocket pesto.

Carefully wash the rocket salad and put it in a mixer. Add the pine nuts, the parmigiano cheese, the pecorino cheese, the peeled garlic clove and salt. Add a small part of the olive oil and mix. Slowly add more oil until the seasoning is fluid and well amalgamated.

For the mousse

Finely chop the prosciutto and put it in a mixer with the ricotta, butter and cream. Mix until creamy and homogeneous.

Put some water to boil for the pasta. When it boils add the salt and cook the fusilli for the time indicated on the package. Drain and add to the rocket pesto and confit tomatoes. Mix well.

Divide on the plates and garnish with the ricotta and raw ham mousse. Sprinke a little toasted pine nuts and raw ham strips.