Ortichini with diced vegetables, ham and sage

Cut the prosciutto into 3cm-long strips and brown it in a pan over low heat for 2 to 3 minutes until crispy. Then place in a container with paper towels. Wash, clean the vegetables and cut them into cubes of about 1cm. Place the diced vegetables in a vacuum with a little salt, oil and the sage. Immerse in thermostatic bath at 75°C for 15 minutes. Open the bag, drain the vegetables from the cooking water and brown in a pan over high heat. Cook Ortichini in salted water for 2 to 3 minutes. Drain inside the skillet with the vegetables and toss to coat. Arrange the Ortichini in the dish alternating with the vegetable cubes and crispy ham. Decorate with a few small sage leaves.