Ingredients
- 200g prosciutto crudo
- 450g fresh cream
- 150g provola cheese
- 150g sun-dried tomatoes
- 100g Parmigiano Reggiano cheese
- 10g butter
- 1 sheet puff pastry
- 4 eggs
- Salt
- Black pepper
- Nutmeg
Preparation of the recipe
1
Cut the sun-dried tomatoes and prosciutto into thin strips. Sauté the prosciutto in a non-stick pan with a drizzle of oil.
2
In a bowl, combine the cream, eggs, salt, pepper, nutmeg, and Parmesan cheese, and mix well.
3
Butter a baking dish, then line it with the puff pastry, pressing it to fit.
4
Add the prosciutto and sun-dried tomatoes, then pour the egg and cream mixture over the top.
5
Fold the edges of the puff pastry over and bake in a preheated oven at 180°C for about 50-60 minutes.
6
Let the savory pie cool for a few minutes before serving.
