Gourmet Aperitif with Pata Negra, Porcini and Ricotta Cream

Method

1. Take the Iberian ham out of the fridge at least 10-15 minutes before serving to let it come to room temperature.
2. Clean the porcini mushrooms with a damp cloth and a small knife, removing any dirt. Do not wash them in water.
3. Slice the mushrooms into thick slices.
4. In a pan, heat olive oil and garlic. Add the mushrooms and cook until golden. Season with salt, pepper and add the mint (mentuccia) when coloured.
5. Prepare the ricotta cream: mix the ricotta with grated orange zest, a little water to soften, and black pepper.
6. Cut the croissant in half and then into small pieces. Heat them in a pan with a knob of butter. Do the same with the brioche bread for the 'maschietti' (men's) version.
7. For the ladies' version: place a little ricotta cream on the croissant pieces, then the mushrooms, and finally the ham.
8. For the men's version: do the same with the brioche bread, but cut it into longer pieces. Serve with a slice of ham and garnish with mint.