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Panizzi Ceraso rosato Toscana Igt

Egg and asparagus dish

Spread butter on the slices of bread and place each slice on the bottom the 4 oven dishes of about 15cm in diameter, cutting the margins of the slice to make it fit perfectly. Place the fontina cheese on the top, add the prosciutto, the yolk of a boiled egg, salt and pepper.

Do the same of all 4 dishes. Turn the oven at 160 ℃. Mix well the ricotta with the cream, then add the Parmesan cheese, the yolk, the grated nutmeg and season with salt and pepper. Gently pour the ricotta cream into each baking dish, place on top the asparagus tip and bake for about 10’.

Ingredients (4 people ): 4 slices of homemade bread, 4 large eggs + 1 yolk, 4 slices of prosciutto cotto, 4 slices of fontina cheese, 4 tips of boiled asparagus, butter, 150 g of fresh ricotta cheese, 1 glass of cooking cream, 2 spoons of parmesan, salt, pepper, nutmeg.