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1
Preheat the oven to 425u00b0F.
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2
Arrange the mushroom rubble on a foil-lined baking sheet, and toss with 3 tablespoons of olive oil, the herbes de Provence, and a good amount of cracked black pepper. Roast for 15 minutes.
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3
Meanwhile, prepare the shallots. Add the rings to a small saute pan with 1 teaspoon of olive oil, and season with a touch of salt. Cook on low heat just a few minutes, until the shallots are just soft and translucent.
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4
Decant the pistou to a bowl, and stir in the Parmesan cheese.
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5
Preheat the oven to 350u00b0F.
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6
On a nonstick or foil-lined baking sheet, lay out the slices of ham in a single layer, trying as much as possible to keep them intact as you peel them apart. Bake for 12 to 18 minutes, depending on how thick the slices are. You want the ham to resemble a chip--crisp throughout. Allow to cool, then gently remove from the tray with a spatula. Arrange the ham crisps whole on top of the pasta, and then crumble in to eat.
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7
In a small saute pan, heat just about 1/2 an inch of oil over medium-high heat.
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8
Pluck the leaves from the stems of the fresh herbs--choose large, intact leaves where you can.
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9
Place about 10 to 15 leaves into the oil one at a time, and fry until crisp but not brown, 30 to 60 seconds. And stand back--when you add the leaves to the oil, the water in the herbs will make the hot oil pop.
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10
Remove the leaves with a slotted spoon to a paper towel to drain. Lightly salt, just like chips.
