Open Sandwich with prosciutto cotto

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Open Sandwich with prosciutto cotto, cherry tomatoes, soft-boiled egg & stracciatella

  • People
    For 2
  • Preparation Time
    20 minutes
  • Winery pairing
    Cordon Rouge

INGREDIENTS

  • 2 slices farmhouse bread
  • 2 slices prosciutto cotto or York ham
  • 2 eggs
  • 50g stracciatella
  • 4 mange-tout beans
  • 1 baby yellow zucchini
  • 2 pickles
  • 2 green or white beans
  • 4 colored cherry tomatoes
  • 10 basil leaves
  • Olive oil Pepper

RECIPE

  1. Toast the slices of bread.
  2. Cook the eggs for 6 min and cool them in cold water before shelling them.
  3. Blanch the beans in boiling water for 2 min and cool them in freezing water.
  4. Use a mandolin to cut the zucchini lengthways and season it with salt, pepper and a drizzle of olive oil.
  5. Spread some stracciatella on the slices of toasted bread.
  6. Carefully add the ham, then the cherry tomatoes, half a soft-boiled egg cut in two, the halved beans, some strips of rolled zucchini, some pickles cut lengthways and (if you have some) some small onions from your pickle jar.
  7. Garnish with fresh basil leaves.
  8. Finish off with a drizzle of olive oil and a twist of ground pepper.
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Mumm Cordon Rouge

Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.

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