Pass the spicy Provolone Valpadana DOP through a medium-holed grater and set aside.
Cook the quail eggs sunny side up and keep them warm aside.
Pour a drizzle of oil on the bread and place the freshly grated spicy Provolone Valpadana DOP on top, taking care to keep 1/3 aside for the final decoration.
Add a slice of STG Serrano ham and finish with the fried quail eggs.
Sprinkle with black pepper and the remaining spicy Provolone Valpadana DOP. Serve.
This site uses technical cookies to allow you to navigate better.
This site uses profiling cookies, including third-party cookies, to send you targeted advertising messages and services in line with your preferences. If you want to learn more or deny consent to all or some cookies, click on the buttons below.
By continuing to browse, you consent to the use of cookies. Consent can also be expressed by clicking on the button
accept or continue browsing.