Recipes with raw ham

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For 4 people

200 g prosciutto crudo
100 g asparagus tips
2 san marzano tomatoes
1 spring onion
Extra virgin olive oil


Lightly cook the asparagus tips in boiling salted water and cut into pieces. Peel the tomatoes, remove the pips and dice. Dress with extra virgin olive oil, salt and thinly sliced spring onions.
Roll the prosciutto slices, 50 g per person, place on each plate and dress with the asparagus tips and tomato. Serve immediately.

Recommended wine

Chardonnay doc.

Preparation time

20 minutes