Brunch
By:
Csaba dalla Zorza
Waffle With Rovagnati Parma Dry Cured Ham, Arugula And Fried Eggs
Time:
Difficulty:
20 min
INGREDIENTS
(4 people)
7,5 oz Rovagnati Parma dry cured ham
Arugula
4 eggs
Olive oil
Salt and pepper
Waffle preparation:
5,6 oz of flour
0,5 cup of milk
4,4 oz of yoghurt
1 egg
0,25 oz of yeast
½ teaspoon of sugar
Olive oil
7,5 oz Rovagnati Parma dry cured ham
Arugula
4 eggs
Olive oil
Salt and pepper
Waffle preparation:
5,6 oz of flour
0,5 cup of milk
4,4 oz of yoghurt
1 egg
0,25 oz of yeast
½ teaspoon of sugar
Olive oil
Cut the buns in two halves. Pour the mustard and stuff Cheddar cheese, fermented cabbages and Mortadella Rovagnati in. Pour some caraway seeds on the buns and serve.
INGREDIENTS
(4 people)
7,5 oz Rovagnati Parma dry cured ham
Arugula
4 eggs
Olive oil
Salt and pepper
Waffle preparation:
5,6 oz of flour
0,5 cup of milk
4,4 oz of yoghurt
1 egg
0,25 oz of yeast
½ teaspoon of sugar
Olive oil
7,5 oz Rovagnati Parma dry cured ham
Arugula
4 eggs
Olive oil
Salt and pepper
Waffle preparation:
5,6 oz of flour
0,5 cup of milk
4,4 oz of yoghurt
1 egg
0,25 oz of yeast
½ teaspoon of sugar
Olive oil