Washed Prosciutto Nostrano


Prosciutto Nostrano knife-sliced


Prosciutto nostrano

Recipe and pairing

Lorenzo Barbieri Chef

Gourmet lunch-break


Prosciutto Crudo, Asparagus, Eggs, Puff Pastry, Grated Parmigiano, Salt, Pepper, EVO Oil


Blanch the asparagus in boiling water and place them in a container with ice to keep them crisp and green. Mix the eggs, Parmesan, salt, pepper and the chopped asparagus (leave a couple for decoration) in a bowl.

Roll out the puff pastry in a round pan, prick it with a fork and place the mixture inside. Bake at 180 ° C for 25 minutes in a static oven. Let it cool, place two slices of Prosciutto Crudo and a couple of asparagus on the quiche.

"Cured ham and asparagus quiche
An egg and asparagus quiche is perfect for a gourmet light lunch… especially when
it's served with a slice of just cut prosciutto."

The hint of yeast and the sparkle of Franciacorta are perfect with the
freshness of prosciutto and the fragrant aroma of just-baked quiche.

A product that satisfies all the needs of consumers, even the most demanding ones.