FOCACCIA ROMANA, PARMA HAM, MASCARPONE CHEESE AND CUMIN AUBERGINE CREAM
Sandwich

Focaccia romana, Parma ham, mascarpone cheese and cumin aubergine cream

  • 30 min
  • 1 people
  • Easy
Recipe by

Federico Quaglia

Ingredients

  • 1 slice of focaccia romana
  • 80 g Parma ham
  • 40 g mascarpone cheese
  • 1/2 aubergine
  • 1 clove of garlic
  • cumin seeds
  • salt, olive oil, pepper

Preparation

 

Cut the half aubergine, add salt, pepper, a few cumin seeds and wrap it in aluminium foil with one garlic clove and a trickle of oil. Cook the wrapped aubergine in the oven for 25/30 minutes at 180°C.
When the aubergine is cooked, remove the garlic and the peel and blend it with a trickle of raw olive oil. Finally, heat the focaccia romana in the oven and stuff it with the aubergine cream, mascarpone cheese and Parma ham.

 

Buon appetito ;-)

This recipe is made with

55893 Prosciutto di Parma D.O.P.
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