Tortelloni painting with Italian vegetables

Prepare a tapenade with pre-roasted courgettes and peppers, together with candied tomatoes, pine nuts and olive oil. Make chips from the raw Italian ham. Heat the tortelloni for 3 minutes in slightly salted boiling water and finish them in a hot pan with some olive oil and soft thyme. Dress the tortelloni with a quenelle of the tapenade, drizzle the crushed pieces of Italian ham and the smoked coarse salt on top of it and decorate.