Tortelloni with Italian vegetables

Make a tapenade with pre-roasted zucchini and peppers, along with confit tomatoes, pine nuts, and olive oil.
Make chips from the Italian ham.
Reheat the tortelloni for 3 minutes in lightly salted boiling water, then finish them in a hot pan with a little olive oil and soft thyme.
Arrange the tortelloni with a quenelle of the tapenade, sprinkle broken pieces of Italian ham and smoked coarse salt over the top, and garnish.

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