Baked gnocchi with Prosciutto di Carpegna PDO, Parmigiano Reggiano cheese, and Borettane onions

Easy

15 minutes

1 person

Recipe made with:

Le Nostre Eccellenze Prosciutto di Carpegna PDO months

Ingredients:

60 g of Prosciutto di Carpegna PDO
1 piece of baked gnocco
4-5 pickled onions in oil
2 tablespoons of flaked Parmigiano Reggiano cheese
Balsamic vinegar glaze
A few salad leaves
1 lemon
Extra virgin olive oil
Black pepper

Preparation:

Dress the salad with a drizzle of oil, pepper, and lemon juice. Cut the bread in half, fill it with the salad, sliced Borettane onions, shavings of Parmigiano Reggiano cheese, and a little lemon zest.

3. Complete with Prosciutto di Carpegna PDO finish with a few drops of balsamic vinegar glaze.

Enjoy your meal!

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Baked gnocchi with Prosciutto di Carpegna PDO, Parmigiano Reggiano cheese, and Borettane onions

Ingredients:

Preparation:

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