HOT BUFFALO OVALINA WITH CRUNCHY RAW BOW

• 150 gr buffalo mozzarella (1 ovalina)
  
• 20 gr Parma ham (1 slice)
• 30 gr of valerian
• 2 tablespoons Extra virgin olive oil
• a walnut (Kernels in pieces)
• a few basil leaves

Drain the superfluous milk from the buffalo oval

Wrap it with a whole slice of Parma ham, place it in a small ovenproof dish, and season with a tablespoon of oil. Bake at 150 degrees; for 8 minutes

While the oval is in the oven, season the valerian with a tablespoon of oil.

Remove the oval from the oven, decorate the plate with the seasoned valerian, the pieces of walnut kernel and the basil leaf.

Serve piping hot.