Ingredienti:
200 grammi di prosciutto cotto
100 grammi di maionese
pane raffermo tostato
2 uova
1 porro
Preparazione:
Fate bollire le 2 uova per 10 minuti, raffreddatele, sgusciatele e separate i tuorli dall'albume, tritandole poi separatamente.
A parte tritare il prosciutto e metterlo in una terrina, aggiungete la maionese e amalgamate il tutto.
Spalmate il ricavato sul pane tostato e aggiungete il trito del tuorlo e il trito dell'albume.
Tagliate dei piccoli anelli di porro e metteteli sopra le tartine.
Gustate con dell'ottimo vino bianco tipo Arneis
ingredients:
200 grams of cooked ham
100 grams of mayonnaise
stale bread toasted
2 eggs
1 leek
preparation:
Boil the 2 eggs for 10 minutes, cool them, peel and separate the yolks from the album, then trite it separately.
A part chopping the ham and place in a bowl, add the mayonnaise and mix well together.
Spread the proceeds on toast and add the chopped yolk and albumen chopped.
Cut small leek rings and put them over the canapes.
Enjoy fine wine type white Arneis
200 grams of cooked ham
100 grams of mayonnaise
stale bread toasted
2 eggs
1 leek
preparation:
Boil the 2 eggs for 10 minutes, cool them, peel and separate the yolks from the album, then trite it separately.
A part chopping the ham and place in a bowl, add the mayonnaise and mix well together.
Spread the proceeds on toast and add the chopped yolk and albumen chopped.
Cut small leek rings and put them over the canapes.
Enjoy fine wine type white Arneis
