Peel the braised cucumbers, slice them into thin slices and mix with 1 teaspoon of salt. Leave to stand. Peel shallots and cut into slices. Heat oil in a pan and fry shallots for about 3 minutes. Deglaze with stock and vinegar, add herbs and simmer for 4 minutes. Cook penne in boiling salted water for about 10 minutes. Drain, rinse and drain well.
Mix penne with shallots. Drain the tomatoes, collect the oil. Cut the tomatoes into strips and add to the pasta with 1 tablespoon of oil. Drain cucumbers and mix with noodles. Season with salt and pepper and arrange on a plate. Wrap Grissini with Parma ham and serve with it. Garnish with pink berries and oregano