easy
4 per.
20 min
Ingredients:
For the tigelle:
12 tigelle or english muffins
80 g of mixed rocket salad
100 g of Grana Padano PDO in flakes
120 g of Parma or San Daniele raw ham
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation
For the tigelle:
Heat the tigelle/muffin on a griddle or in the oven for a few minutes, until they are slightly crispy on the outside but still soft on the inside. Meanwhile, wash and dry the salad. Dress to taste with a drizzle of extra virgin olive oil, salt and a grinding of black pepper.
Cut the tigelle/muffin in half and fill them with a bed of fresh salad, add a few shavings of Grana Padano PDO and a couple of slices of prosciutto crudo per tigella, close and serve.
Ingredients:
(4 glasses):
12 cl bitters (e.g. Campari)
12 cl red Vermouth
12 cl brut sparkling wine or Prosecco DOCG
4 orange slices to decorate
Ice
Preparation
Fill a glass with ice cubes and pour in the following order: bitter, red Vermouth and sparkling wine.
Stir gently with a bar spoon and garnish with an orange slice.
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