Prosciutto di Parma sheets

Ingredients

Prosciutto di Parma
Buffalo-milk mozzarella
cherry tomatoes
asparagous
abbamele
sea coarse salt
sage, rosemary, lemoned thyme
sardinian extra vitìrgin olive oil

Preparation

Peel cherry tomatoes, put them with asparagous in a earthen pan and add some salt, thyme, rosemary, sage, oil and abbamele. Cover and bake at moderate heat until they become soft.

Leave everything to cool.

Put Prosciutto di Parma fan-shaped, asparagous, mozzarella, cherry tomatoes and decorate with the cooking souce and herbs.