Cooked ham with Cognac

4 slices of Langhirello cooked ham weighing about 150 gr. each, 60 gr. of butter, 60 gr. of Parmesan, 1 glass of double cream, 30 gr. of chopped pistachios, a small glass of cognac, salt and pepper to taste.

Melt the butter in a large pan, put in the slices of cooked ham and let them brown slightly. Add the small glass of cognac, let it evaporate and then remove the ham slices to a serving dish that you will keep warm. Add the chopped pistachios, double cream and Parmesan to the gravy in the pan. Season with plenty of pepper, salt, stir and let it reduce. Pour the very hot sauce on the ham slices and serve immediately. Suggested wine: a dry white with good body.

Vino consigliato: bianco secco di buon corpo.