Ingredients
Scale
- 10 Pieces of Guttiau bread
- 1 cup of flour
- 9 oz of Rovagnati Prosciutto cotto
- 2 glasses of olive oil
- Grated cheese
- 3 cherry tomatoes
- Fresh basil
- Salt
Instructions
- Put flour and olive oil in a big bowl. While mixing them together with a whip, slowly add hot water to have a smooth cream with the same texture of besciamella. Add salt.
- Cut cherry tomatoes in very thin slices
- In a baked bowl, start to create the lasagna by alternating layers of besciamella with layers of guttiau bread, tomato slices and Rovagnati Prosciutto cotto. The last layer should have besciamella.
- Add a sprinkle of grated cheese and a little bit of oil.
- Put everything in the hoven. Cooking time may vary in relation to how big is the baked bowl.
- Finally decorate with few tomato cubes and basil.